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Pumpkin Caramel Cake

recipe at a glance
Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   10

recipe id: 8561
cook method: microwave, oven

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1 box (18.25 ounce size) spice cake mix
1 can (15 ounce size) pumpkin
3 eggs
1/2 teaspoon cinnamon
caramel ice cream topping


Mix together all ingredients and put in a stoneware fluted cake pan and bake in the microwave for 12 minutes....


Put into two round cake pans or a 9 x 13 pan and bake according to the directions on the back of the spice cake box. It may take a bit longer to bake due to the extra moisture from the pumpkin and eggs, but that depends on your oven.

Drizzle with caramel.

cook's notes

This cake is great drizzled with caramel topping and served with ice cream!

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264 calories, 8 grams fat, 45 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Loved this cake! I didn't have caramel so I used cool whip on top. Yummy! BIG hit with the family!

Guest at

REVIEW: 5 star recipe rating
This was a great recipe! I had friends over and I really wanted to make something, but I did not have much in my my kitchen, but I did have the stuff for this. I believe the recipe is for a small can of pumpkin ( only had large so I used half of it.) I didn't have anything to top it with but powdered sugar, but that was prefect, a big hit!

Guest at

REVIEW: 5 star recipe rating
I loved this recipe. Added 2/3 cup of chopped walnuts. It baked up very well. Sifted powdered sugar on top when cooled. Served with applesauce.

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