Minutes Prep time: 60
Minutes Total time: 120
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
1 tablespoon pumpkin pie spice
1 can (15 oz each) solid-pack pumpkin
1/2 cup water
4 egg
1/2 cup vegetable oil
BUTTERCREAM:
2 pkgs (8 oz each) cream cheese, softened
1 cup unsalted butter, softened
1/4 cup caramel ice cream topping
1 cup confectioners' sugar
pecan halves and additional caramel sauce, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 116 mg | 12% |
| Carbohydrate | 49 g | 16% |
| Cholesterol | 144 mg | 48% |
| Total Fat | 42 g | 64% |
| Iron | 2 mg | 10% |
| Calories | 588 kcal | 28% |
| Sodium | 458 mg | 19% |
| Protein | 6 g | 12% |
| Saturated Fat | 19 g | 95% |
| Sugars | 31 g | 3% |
| Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Spray 4 8-inch round cake pans with baking spray.
Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Spread evenly with an offset spatula.
Bake 14 to 16 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
BUTTERCREAM: Blend cream cheese and butter in large bowl with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Pour in caramel topping and confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.
Place one pumpkin spice cake layer on cardboard round. Spread with about 2/3 cup caramel cream cheese buttercream. Repeat with remaining spice cake layers and buttercream. Decorate with pecan halves and additional caramel, if desired. Slice and serve.
Pumpkin Spice Cake with Caramel Cream Cheese Frosting
