June 22, 2026
URL: https://www.duncanhines.com/recipes/cakes/pumpkin-spice-cake-caramel-cream-cheese-frosting-9052
- Prep time 60 minutes
- Total time 120 minutes
- Servings 12
Ingredients
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PAM® Baking Spray
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1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
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1 tablespoon pumpkin pie spice
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1 can (15 oz each) solid-pack pumpkin
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1/2 cup water
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4 egg
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1/2 cup vegetable oil
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BUTTERCREAM:
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2 pkgs (8 oz each) cream cheese, softened
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1 cup unsalted butter, softened
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1/4 cup caramel ice cream topping
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1 cup confectioners' sugar
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pecan halves and additional caramel sauce, optional
Nutrition Information
588 calories, 49g carbs
Directions
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Step one
Preheat oven to 350°F. Spray 4 8-inch round cake pans with baking spray.
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Step two
Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Spread evenly with an offset spatula.
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Step three
Bake 14 to 16 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
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Step four
BUTTERCREAM: Blend cream cheese and butter in large bowl with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Pour in caramel topping and confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.
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Step five
Place one pumpkin spice cake layer on cardboard round. Spread with about 2/3 cup caramel cream cheese buttercream. Repeat with remaining spice cake layers and buttercream. Decorate with pecan halves and additional caramel, if desired. Slice and serve.