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a closeup of a serving of this caramel pumpkin spice crunch cake topped with vanilla ice cream and caramel sauce
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5 from 1 vote

Caramel Pumpkin Spice Crunch Cake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Latest Recipes
Cuisine: American
Servings: 12
Calories: 495kcal


Cake - Bottom Layer

  • 1 spice cake mix
  • 1 stick butter melted
  • 1 cup whole milk
  • ¼ cup caramel chips

Pumpkin Layer

  • 1 cup pumpkin puree
  • 1 cup sour cream
  • ½ cup brown sugar
  • ½ teaspoon cinnamon

Crunch Layer

  • 3 packets maple brown sugar instant oats (I use quaker brand)
  • ¼ cup brown sugar
  • 1 stick butter softened
  • ½ cup self rising flour
  • ½ cup pecans or walnuts chopped


  • Preheat oven to 375 degrees. Spray a 9 X 13 baking dish.

Bottom cake Layer

  • In a stand mixer or by hand mix spice cake mix, melted butter, caramel morsels, @ mix until combined. Pour into baking dish and spread onto bottom.

Pumpkin Layer / Middle Layer

  • In a bowl combine pumpkin puree, brown sugar, sour cream and cinnamon. Pour over cake mix layer and spread over entire surface.

Crunch / Top Layer

  • In a bowl mix maple brown sugar oats, self rising flour, chopped nuts, brown sugar and softened butter. Sprinkle on top of entire cake.
  • Place in oven and bake for 30 to 35 minutes until golden brown. Let cook for about 10 minutes. Serve topped with vanilla ice cream, nuts and caramel drizzle.


Serving: 11 serving | Calories: 495kcal | Carbohydrates: 63g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 556mg | Fiber: 2g | Sugar: 37g