Caramel Pumpkin Cake
from Tiffany at eatathomecooks.com
Servings: 9 to 12
Calories: 490kcal
Ingredients
- 16 oz. pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs beaten
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- 12 oz. jar caramel ice cream topping
- 8 oz. whipped topping
Instructions
- In a mixing bowl, beat the pumpkin, sugar and oil.
- Add eggs and mix well.
- Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
- Pour into a greased 9x13 inch baking pan.
- Bake for 30-40 minutes at 350°, until a toothpick comes out clean.
- Poke holes in the hot cake. A chopstick works well for this step.
- Warm caramel sauce in the microwave for 30 seconds or until it flows freely.
- Pour over the top of the cake.
- Use a rubber spatula to spread caramel evenly.
- Cool cake completely.
- Top with frozen whipped topping.
- Store in the refrigerator.
Nutrition
Serving: 12g | Calories: 490kcal | Carbohydrates: 101g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 585mg | Potassium: 290mg | Fiber: 2g | Sugar: 52g | Vitamin A: 4449IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg