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Pumpkin Caramel Cake with Cinnamon Whip Frosting

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author The Seasoned Mom



  • 18 ¼ oz. package yellow cake mix
  • 1 cup from 15-oz can pumpkin (not pumpkin pie mix)
  • c. water
  • 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.