Description
Moist pumpkin cake layered with whipped cream, crunchy topping, and a caramel drizzle.
Ingredients
Scale
- 1 box yellow cake mix (divided use)
- 1 can (15 oz) pumpkin puree
- 1 tsp pumpkin pie spice
- 3 large eggs
- ½ cup sugar
- ½ cup butter, melted
- ½ cup chopped pecans (optional)
- ½ cup caramel sauce (for drizzle)
- 1 tub (8 oz) whipped topping
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Mix pumpkin puree, eggs, sugar, and pumpkin spice until smooth.
- Stir in half the cake mix until combined, then spread into the baking dish.
- Sprinkle the rest of the dry cake mix evenly over the top.
- Drizzle melted butter over cake mix and sprinkle with pecans.
- Bake 40–45 minutes until golden and set; let cool completely.
- Spread whipped topping, add crumble, and drizzle with caramel before serving.
Notes
- Ensure the cake is completely cooled before adding the whipped topping.
- Optional: Add more caramel sauce for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg