Hi, friends! I shared this recipe yesterday on a guest post over at The Chirping Moms’ blog. For those of you who missed it, I thought that I should post it here too! I wouldn’t want anyone to feel left out…
Oh, and don’t forget to enter the ElemenOPillows $50 Gift Certificate giveaway! Check it out here! These pillows are the perfect way to spruce up any living space, or would even be a great gift for loved ones…early Christmas shopping!
And now on to today’s decadent recipe!
I’ve never met a cake that I didn’t like. But this, folks, is one of my absolute favorites! Nothing says “fall” to me more than the combination of pumpkin spice, cinnamon, and caramel. It’s a match made in dessert heaven!
Let me share a few little tidbits about this very special Pumpkin Caramel Cake with Cinnamon Whip Frosting:
(1) It’s super easy to make, because it starts with a box of yellow cake mix! Oh, and the “Cinnamon Whip Frosting” is really just some jazzed up Cool Whip.
(2) This is no ordinary cake from a box. It’s incredibly moist (and rich) because of the caramel sauce that you pour over the warm cake shortly after you pull it out of the oven. I’m not sure that this photo does it justice, so please trust me on this one.
(3) While this cake is an obvious choice for a Halloween gathering or any other autumn get-together, I also think that it would be the perfect complement to a pecan pie, an apple pie, or whatever else you choose to serve on your Thanksgiving dessert table. Just an idea…
Pumpkin Caramel Cake with Cinnamon Whip Frosting
- 18 ¼ oz. package yellow cake mix
- 1 cup from 15-oz can pumpkin (not pumpkin pie mix)
- 1/3 c. water
- 1/3 c. canola oil
- 4 eggs
- 3 t. pumpkin pie spice
- 1 can 14 oz sweetened condensed milk
- 1 jar caramel ice cream sauce
- 1 16 oz container French Vanilla flavored frozen whipped topping, thawed (such as Cool Whip brand)
- 1 t. cinnamon
- ¼ c. sprinkles colors of your choice
Heat oven to 350 degrees F. Grease or spray bottom of 13x9-inch pan.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes.
Pour into pan. Bake 25-35 minutes, or until toothpick inserted in center comes out clean.
Whisk together condensed milk and caramel sauce in a small bowl. Using a wooden skewer (or the handle of a wooden spoon), poke numerous holes in top of warm cake. Pour caramel mixture over cake and let it seep in until mixture has been absorbed, poking more holes as necessary. Let cake cool completely.
Gently fold cinnamon into whipped topping until just combined. Spread whipped topping over cooled cake and garnish with sprinkles. Refrigerate until ready to serve.