focus on fast, easy, and family-friendly seasonal recipes and activities. If you’re a busy mom like me and you’re
always looking for quick ways to entertain your little ones or put simple but
delicious dinners on the table, then you should stop by my site. I love to trade ideas and meet new friends!
that it would be particularly appropriate to share a seasonal cake recipe with
you today. This is no ordinary cake,
folks. It 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
(2) This is no standard 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.
(4) My three-year-old son, who isn’t normally a big dessert eater, called
this treat “deliciousness.” I couldn’t
Enjoy, and happy fall!
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)
Grease or spray bottom of 13×9-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.
For more Halloween inspiration, visit our Seasonal tab at the top of our page or follow our Halloween Pinterest board below!