Total Time
45mins
Prep 20 mins
Cook 25 mins

An elegant pumpkin cake made with spice cake mix. Frosted with cream cheese frosting and topped with caramel ice cream topping. A surefire way to impress you family and guests.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Grease and flour three 9-inch round cake pans.
  3. Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans.
  4. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely.
  5. Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.

Reviews

(1)
Most Helpful

This was one of two desserts I took to a local college art show for their food buffet, & it was one of the first to be totally devoured! I followed your easy recipe but did use a very thick homemade caramel sauce & toasted the pecans before topping the cake! Can't wait to make this again in lieu of the usual pumpkin pie! Thanks for sharing the recipe! [Tagged, made & reviewed for my groupmate in the Aus/NZ 12 Days of Christmas Recipe Swap]

Sydney Mike December 02, 2008

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