Salted Caramel Pumpkin Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 package(s) yellow cake mix |
15 ounce(s) pumpkin, 1 cup for batter the rest for frosting |
1/2 cup(s) milk |
1/3 cup(s) oil |
4 large eggs |
1 1/2 teaspoon(s) pumpkin pie spice |
8 ounce(s) cream cheese, softened |
1/2-3/4 cup(s) powdered sugar |
8 ounce(s) whipped topping, thawed |
pumpkin, remainder of the can |
1 teaspoon(s) pumpkin pie spice |
1/4 cup(s) caramel sauce, homemeade or store |
1 tablespoon(s) grey sea salt or fleur de sel |
1/2 cup(s) chopped pecans, optional |
Directions:
1. Heat oven to 350 degrees F.
2. Grease 2 (8-inch) round baking pans.
3. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans equally.
4. Bake 20 to 30 min. or until toothpick inserted in centers comes out clean. Do not overbake. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
5. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently fold in cool whip.
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Sprinkle with salt just before serving.
7. Make sure cream cheese is very smooth before adding other ingredients. The salt will eventually dissolve.
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