Caramel Pumpkin Cake

Caramel Pumpkin Cake

Ingredients:

1 box yellow cake

1 cup canned pumpkin

2/3 cup vegetable oil

4 eggs

2 tsp. pumpkin pie spice

1/3 cup water

1 can sweetened condensed milk

1 jar (12.25 oz.) caramel ice cream topping

Butterscotch-Caramel buttercream (recipe follows)

Chopped pecans

Directions:

Preheat oven to 350° and spray a 9 X 13 baking pan.

In a large mixing bowl, combine cake mix, pumpkin, oil, eggs, pumpkin pie spice, and water; beat as directed on cake mix box. Spread batter in prepared pan and bake until done.

With the handle of a wooden spoon poke holes in the hot cake at 1/2" to 1" intervals.

Slowly pour sweetened condensed milk over cake, allowing it to fill holes and coat cake.

Heat caramel topping and pour evenly over the cake; run a knife around the sides of the pan to loosen the cake. Cool for 30 minutes, then refrigerate for 2 hours.

Frost with Butterscotch-Caramel buttercream and sprinkle with chopped pecans.

Butterscotch-Caramel Buttercream:

Cream together 6 Tbs. softened butter, 6 Tbs. butterscotch-caramel ice cream topping, 3/4 tsp. vanilla, and a pinch of salt. (Omit salt if using salted butter.) Gradually beat in about 3 cups of powdered sugar and 1 1/2 - 2 Tbs. of milk until desired consistency is reached.