Pumpkin Caramel Cake

I’m all about easy, especially when it tastes amazing! There are times when I just want a super easy dessert to feed my family. Sometimes my brain can’t do complicated. I saw this recipe online the other day. I changed it a little and I was doubtful how it would taste, right up until it was done! This pumpkin caramel cake is amazing and you don’t have to make your brain hurt to make it!!

Pumpkin Caramel Cake
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  1. 1 Yellow Cake Mix
  2. 1 15 ounce can pumpkin puree
  3. 1 jar caramel topping
  4. 1 8 ounce container Cool Whip
  5. Cinnamon
  6. Nutmeg
  7. 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees and grease a 9x13 cake pan
  2. In a large bowl, combine cake mix and pumpkin puree with a wooden spoon.
  3. Spread batter into a prepared pan. It will be super thick!
  4. Bake for 25 to 30 minutes or until toothpick comes out clean!
  5. Let cake cool completely.
  6. Using the handle of a wooden spoon, poke holes all over the surface of the cake. Pour caramel into the holes.
  7. Spread Cool Whip all over the top of the cake, then sprinkle a light dusting of cinnamon and nutmeg.
  8. Top it off with the chopped pecans!
Lou Lou Girls https://www.loulougirls.com/

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