Pumpkin Chocolate Caramel Pecan Cake

This is something I sort of came up with while at work.  We had some pumpkin leftover from making some brownies and I decided to pour it into a cake pan and bake it.  I ended up with two pumpkin layers and one chocolate layer in the freezer.  I decided to stack them with a faux whipped cream in between the layers, sprinkled with pecans and drizzled with homemade caramel sauce.  It was a huge hit and they sold them for $38 a piece. 


Here's the easy version:

Pumpkin Chocolate Caramel Pecan Cake
1 box yellow cake mix
15 oz can pumpkin puree
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box chocolate cake mix
2-8 oz tubs of Cool Whip, thawed
caramel ice cream syrup
chopped pecans

Prepare pumpkin cake first:  mix yellow cake mix, pumpkin, milk, oil, eggs and spices together in a bowl.  Pour into two prepared cake pans.  Bake at 350 degrees F for 30 minutes or until toothpicks tests done.  Cool enough to handle and remove from pans.  Wrap cakes in plastic wrap and get them into the refrigerator.

Prepare chocolate cake according to box directions.  Pour into prepared cake pans and bake according to box directions.  Cool enough to handle and remove from pans.  Wrap in plastic wrap and get them into the refrigerator.  You'll only be using one layer.  Keep the other layer for another dessert.

When cakes are completely cold (you can even pop them into the freezer once they've chilled), you can start assembling them.

Place a pumpkin layer onto our serving plate or cake pedestal.  Spread Cool Whip over the layer, drizzle with caramel and sprinkle with pecans.  Stack chocolate layer next.  Repeat with Cool Whip, caramel and pecans.  Top with last pumpkin layer, spread with more Cool Whip, drizzle more caramel and sprinkle with pecans.  Keep chilled in the fridge until ready to serve.

It's a very pretty cake.

YUM!

TIP:  You can use a boxed cookie dough if you want.  Make sure you add 1-1/2 teaspoon baking powder.  I actually used the Krusteaz Snickerdoodle one for this picture.  I did not use the cinnamon and sugar pouch, just the powdered cookie mix. (I have a bunch of boxes I got for free at Kroger so I need to be creative in finding new ways to use them.)

2 comments:

Debbi Does Dinner Healthy said...

This isn't diet food isn't it...

It sure looks good though!! :-)

Candi said...

Nope, but I'm thinking the pumpkin makes it sounds healthier :)

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