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Caramel Pumpkin Cake with Cream Cheese Frosting

A decadent pumkin cake topped with cream cheese frosting and caramel sauce.

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Author Laura Crawford

Ingredients

  • 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

Instructions

  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) or 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. Fold in 1/2 cup of the defrosted whipped topping, by hand, 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!

Recipe Notes

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