Ingredients:
- 1 box, spice cake mix
- 1 cup pumpkin puree
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup caramel ice cream topping, divided
- 1 (8oz) pkg. cream cheese, room temperature
- 2 tbsp milk
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (Cool Whip)
Directions:
Preheat oven to 350 degrees and grease a 9 x 13 pan with cooking spray. In a bowl, add the cake mix, water, eggs and vegetable oil.
Add in the pumpkin puree and then mix with a hand mixer. Pour it into you 9 x 13 pan and bake for 35 to 45 minutes.
When you pull the cake out of the oven and while it is still warm, poke holes into it using the end of a wooden spoon.
Put 1/2 cup of caramel sauce into a microwave safe bowl and heat it up for 20-40 seconds so it will pour easier. Pour over the entire cake, making sure it gets into the holes.
While your cake is cooling, you can prepare your cream cheese frosting. In a bowl add your cream cheese, powdered sugar, and milk and mix until smooth.
The add in the whipped topping and fold it into the cream cheese. Spread the icing over the cake, filling the holes until it’s smooth.
Warm up another the rest of the caramel sauce and drizzle over the cake. You can use a toothpick if you want a more decorative effect.
It’s the perfect dessert for the fall season!