Easy Pumpkin Cake with Yellow Cake Mix

pumpkin cake with yellow cake mix on a white plate with caramel sauce being drizzled on top

5 from 3 votes

Easy Pumpkin Cake with Yellow Cake Mix

Pumpkin Cake with Yellow Cake Mix and Caramel Sauce is a super moist and delicious cake filled with warm spices and rich pumpkin flavor, topped with the easiest ever homemade caramel sauce. Easy fall dessert, perfect for your Thanksgiving dessert table or enjoying with a cup of coffee.

Prep Time15

Cook Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 351kcal

Author: Cara Lanz

Ingredients

Pumpkin Cake

1 box yellow cake mix 15.25 oz.
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon allspice
½ cup brown sugar
1 cup pumpkin puree
⅓ cup melted butter
⅓ cup sour cream
¼ cup orange juice, apple juice, or water
4 eggs
powdered sugar, for dusting -- optional

Brown Sugar Caramel Sauce

1 ½ cup brown sugar
3 tablespoons corn syrup
6 tablespoons butter
½ cup evaporated milk
½ teaspoon salt
1 teaspoon vanilla
¼ teaspoon cinnamon, optional

Instructions

Pumpkin Cake with Yellow Cake Mix

Preheat the oven to 350.
Stir the cake mix and spices together in a large bowl.
Add the brown sugar, pumpkin puree, melted butter, sour cream, orange juice, and eggs. Mix on low speed for 30 seconds, then on medium speed for 2 minutes until completely combined.
Spray the Bundt pan with baking spray with flour. Pour the batter into the pan and use a spatula to even out the top of the batter.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean or the internal temperature reaches 205-210.
Place the Bundt pan upright on a cooling rack for 10 minutes. Run a knife or thin spatula around the pan and center tube to loosen the cake. Place the wire rack on top of the pan and flip it over. Remove the cake pan. Let the cake cool the rest of the way on the baking rack, about 2 hours.

Easy Caramel Sauce

Whisk and stir the brown sugar, corn syrup, butter, evaporated milk, and salt in a medium saucepan over medium heat until it comes to a full boil. Boil and whisk for 2 minutes or until it reaches 225 degrees.
Remove from the heat and stir in the vanilla and cinnamon.
Pour the caramel sauce into a heat-proof jar or bowl to cool.

Seve & Enjoy!

If desired, sprinkle powdered sugar over the cooled pumpkin cake. Serve the cake with warm caramel sauce.

Notes

You can substitute the spices with pumpkin pie spice.

Spray the Bundt pan right before filling it with the cake batter.

Store leftover caramel sauce in the refrigerator. Cool the caramel sauce completely before refrigerating.

To bake in a 9 x 13 pan, spray the pan with regular nonstick cooking spray and bake for less time. Check every 10-15 minutes for doneness.

Nutrition