I am about to say something very shocking and controversial!

I could take or leave pumpkin!!!

Yup. There you have it.

I don’t hate it, but I might not notice a world where it didn’t exist. I know, shocking right?!

I’ve never had a desire to have a drink with pumpkin in it and therefore never have (gasp).

I do however adore my pumpkin cheesecake … but I fear it’s more the cheesecake, spices and gingersnap base, that do it for me, than the pumpkin itself. And once I had an amazing pumpkin soup. But I still feel kind of indifferent to it and that it falls into the anything, if cooked the right way, can be made delicious, category.

Whew – it feels good to get that off my chest!

Now I am well aware that there is a rather large pumpkin spice following (nay movement) come every autumn around these parts – I do not live under a rock! And of course some of those near and dear to me can’t wait for pumpkin everything (ie. fall), so in turn I am always up for a good pumpkin recipe. After all cooking and especially baking is all about showing and expressing love, is it not?!

So this beaut of a caramel pumpkin cake is for all of you pumpkin lovers!!! Except this Pumpkin, caramel, cream cheese cake kinda blew my mind and thrilled everyone who came in contact with it (neighbours, teachers, relatives, friends…you get the point…it’s not a small cake). So it’s not just for all of you, I loved it too. Yes, yes I did. Yeah I bet you didn’t see that coming after that some what anti/indifferent pumpkin rant. But this is a lovely cake (or square if you want to play it that way), for pumpkin lovers or those that suffer from pumpkin indifference alike. It brings us all together over sweet yumminess!

It’s actually hard to quite describe the texture of this unique cake, that believe it or not starts out with mix (a very gussied up cake mix)! Also it uses an entire can of pumpkin pie filling, because every other recipe (ever) calls for canned pumpkin, and say you were in rush and bought the pie filling instead one time and then perhaps had it stare at you from the cupboard for months on end – this recipe would put an end to that! This recipe also uses ready made caramel sauce (like for an ice cream sundae) and Cool Whip frozen topping- so if that offends you – look away!! Of course whipped cream and homemade caramel sauce could be subbed in and I wouldn’t judge – but it might be a lot more work for the same outcome…

So without further adieu for your probably pumpkin loving ways – here follows the recipe.

Caramel Pumpkin Cake Recipe:

Cake:

1 box Yellow Cake Mix (No Name Golden Cake Mix)

1 (540 mL) Can Pumpkin Pie Filling

1/2 Teaspoon of Cinnamon

1/2 teaspoon Vanilla

1/4 teaspoon Salt

1 Cup Water

3 eggs

1/2 Cup Vegetable Oil

1/2 Cup Caramel Sauce (No Name Ice-Cream Topping)

Frosting:

1 (8oz) Cream Cheese (at room temperature)

2 Tablespoons Milk

1 Cup Powdered Sugar

1 1/2 Cup Whipped Topping (defrosted Cool Whip)

Directions:

1. Preheat Oven to 350 degrees. Grease a 9 x 13″ pan.

2.  In a stand mixer (or with a hand mixer) on low mix together the cake mix, pumpkin filling, cinnamon, vanilla, salt, water, eggs and oil until combined.  Increase speed and mix  until smooth.

3.  Pour into prepared pan.

4.  Bake at 350 degrees for 50 – 60 minutes until set (you don’t want it to jiggle when you shake the pan) and a toothpick comes out crumb free and mostly clean (there is a lot of pumpkin in this cake so will never get a completely clean toothpick, but you definitely don’t want it wet either).

5.  Warm up 1/2 cup of caramel sauce in the microwave (30 seconds) to make it more pourable.

6. While the cake is still hot, use a fork to poke holes all over it. Then pour the warm caramel overtop and allow to soak in.

7.  Allow cake to cool completely.

8.   Once the cake is cool, prepare the cream cheese frosting. Using a stand mixer (or hand mixer) mix the room temperature cream cheese and powdered sugar together. Add the 2 Tablespoons of milk and mix until smooth and creamy.

9.  By hand fold in 1/2 cup of the defrosted whipped topping to lighten the frosting. Then gently fold in the remaining cup of whipped topping.

10.  Spread the cream cheese topping over the top of the cooled cake.

11.  Drizzle more caramel sauce over the cream cheese topping and enjoy!

This cake keeps wonderfully, if covered, in the fridge for up to a week. And makes you lots of pumpkin loving friends!

This is my adaptation, based loosely, once upon a time, on this recipe found here.

Looking for more autumn inspiration…why not try our leaf shaped Autumn Sugar Cookies?!