Caramel Pumpkin Cake
  • 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
  1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.
  2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
  3. Pour into a greased 9x13 inch baking pan. Bake for 30-40 minutes at 350 degrees, until a toothpick comes out clean.
  4. Poke holes in the hot cake. A chopstick works well for this step.
  5. 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.
  6. Cool cake completely.
  7. Top with frozen whipped topping. Store in the refrigerator.
Recipe by Eat at Home at