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
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
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