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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

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1 | 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