One of the main reasons I love pumpkin is because its so versatile. You can add it to a variety of foods to make a delicious new recipe. Its great in cheesecake, banana chocolate chip bread, chai lattes and so many more. But I think pumpkin and caramel are meant to be together. And here’s why – it tastes so good! If that isn’t a good enough reason, I don’t know what is! Well, there is always this pumpkin caramel cake to convince you. We will see if this easy homemade recipe makes you a pumpkin/caramel believer.
The best part about this pumpkin caramel cake is that it beyond easy to make. Like 5 ingredient kind of easy.
- Spice cake mix
- 1 Cup water
- 1 Can pumpkin puree
- Caramel (the kind that hardens)
- Cream cheese frosting
Mix together the spice cake mix, the can of pumpkin and the cup of water. (No eggs or oil needed!) I sprayed two 8 inch cake pans with cooking spray and added the mix. Bake at 350 for 30 minutes. Let the cakes cool.
I spread the cream cheese on the top of the first cake and then added some drizzled caramel. The caramel was my favorite part of this cake. Its the kind that you use to make caramel apples so it kind of hardens once it cools. I microwaved it until it was smooth, drizzled it on the cake, let it harden and then ate it. How easy is that? I repeated the same method for the top layer. Well, I ate it after the second layer was done.
If you are the sharing kind, this would be great for a family get together or an office party. If you’re not the sharing kind [no judging] then this is perfect to snack on with your kids through out the day. And then have some with your husband when he comes home. Its that kind of cake.
Amount Per Serving: Calories: 2155 Cholesterol: 1mg Sodium: 2926mg Carbohydrates: 412g Sugar: 7g Protein: 26g
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