Every once in a while, I make something that bumps to the top of my list of posts. This is one of those recipes.
The cake is the same recipe I use for Pumpkin Sheet Cake with Cream Cheese Frosting, but baked in a 9×13 pan so it’s thicker. While it’s still hot from the oven, poke it full of holes and pour warm caramel sauce over the top.
The caramel soaks into the cake, infusing one perfect fall flavor with another. Amazing!
Here’s what you’ll need:
Caramel Pumpkin Cake
Ingredients
- 16 oz can pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- 1 jar caramel ice cream topping
- 8 oz. frozen whipped topping, thawed
Instructions
- In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.
- Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
- Pour into a greased 9x13 inch baking pan. Bake for 30-40 minutes at 350 degrees, until a toothpick comes out clean.
- Poke holes in the hot cake. A chopstick works well for this step.
- Warm caramel sauce in the microwave for 30 seconds or until it flows freely. Pour over the top of the cake. Use a rubber spatula to spread caramel evenly.
- Cool cake completely.
- Top with frozen whipped topping. Store in the refrigerator.
I used extra caramel syrup on the plate and top of the Cool Whip for the photo. It makes a nice presentation, but you can skip it if you like.
On a scale of 1-10, how much do you love pumpkin desserts?
On a scale of 1-10, the answer would be about a 15!! 😉
For several weeks now, I’ve been enjoying a delicious, steaming mug of pumpkin spice coffee every morning. I found a recipe on the web (was it here?!) for Pumpkin Dump Cake that I’ve made 3 times in the past 2 weeks. If it has “pumpkin” in the name, I’m there!!
I can’t wait to try this!
Oh my goodness! I came very close to making the previous verson yesterday. Was out of nutmeg or I would have. I think I’m glad I waited as this looks divine! Will be tyring very soon. 🙂
The cake looks delish!!!! I LOVE pumpkin desserts so it’s a 10!
I am making that today! I just bought the new cool-whip with cinnamon so I am putting that on top! Can’t wait for dinner!
I double-dog dare you to read the ingredients of that syrup, as well as other syrups at the store. Next I beg you to post homemade syrups to include in your recipes.
On a scale of one to ten, a solid 10 for me & for my hubby -10, sad to say I don’t make desserts with pumpkin as it is only teh 2 of us left at home. This looks so good, 2 of my fav things, pumpkin & caramel! I may try cutting this in half & taking the leftovers to work so I don’t eat the whole pan! Yum!
I made this a couple days ago, putting it in 2 8×8 pans & baking for 25 minutes. I took one pan to my daughters for her belated birthday cake, along with some homemade ice cream! We all decided this cake is a hit. Yum, hard to go wrong with caramel anything tho. My husband did try a piece, but said it was too pumpkiny for him. What does he know, I think it is perfect!
I think this one might be sinful, Tiffany! 🙂 Will that make me bad if I fix this for our next church dinner?
I’m adding this to next week’s menu. I intended to make it tomorrow, but forgot to get the caramel sauce while I was out this afternoon. 🙂 I can’t wait to taste it and share it with my family.
I am making this next week. It looks amazing.
I am a very beginner cook and baker and only cook for my household (don’t feel confident to cook for anyone else).
I told my co-coworkers about the recipe and decided to make it for my office. Everyone loved it and said that it was really good and MOIST!!!
Thanks so much for the recipe!!!
The comment about the cake made my day!!!
Cannot wait to make this! It looks and sounds so good!
This cake looks heavenly, and very simple. I love the flavor combinations of pumpkin and caramel – the really compliment each other well. I have a friend who has an October birthday, and I always look for something to make that screams fall. This year, this is it. Thanks for sharing!
Anita
theunabashedkitchenwench.blogspot.com
1 whole cup of oil? Why so much?
Has anyone tried this recipe with the caramel sauce but using the cream cheese icing from other recipe? Just curious bc my family isn’t a fan of cool whip icing.
Tammy, I’ve never tried it that way. It would be good, but rich. You could also use real whipping cream that’s been whipped. That would be the real version of cool whip. If you try the cream cheese icing, let me know how you like it.
It all looks so yummy. I recipe I was looking for was a poke cake with sweetened condensed milk, carmel topping and cool whip. But I can’t remember if I put the whole can of SW milk over the cake. S actually, I could probably leave it out.
Do you use all purpose flour in this cake. I really want to try this.
Yes, all purpose flour works.
second time using this site.. I can not help but wonder if recipes have correct ingredients. I ignored instincts and followed direction and this recipe is not quite right.