The flavor combination of pumpkin and cinnamon make a delicious seasonal cake! With a drizzle of this decadent Caramel Icing, it sends this Pumpkin Spice Cake over the top! I have made pumpkin cookies that are topped with this caramel icing, so I thought I would try it on this moist, flavorful cake. It is the perfect icing! It’s simple because it starts out with a Betty Crocker cake mix. I didn’t follow the recipe on the box, I added a few other ingredients instead. It is amazingly delicious!
1 small package instant vanilla pudding mix
2 teaspoons cinnamon
1 cup pumpkin puree
1/4 cup water
In a mixing bowl, combine the dry ingredients. Add the eggs, water and pumpkin puree. (This recipe does not use any oil!) Mix on low speed just until combined. (I also added 1 T flour since I live in a high altitude.)
The batter will be thick. Spread into a greased Bundt cake pan. Bake at 350° for 35 – 40 minutes or until the cake springs back when you touch it gently with your finger.
Remove from oven and allow to set on a wire rack for 10 minutes before inverting it onto a pretty plate.
While the cake is baking, prepare the icing:
3 tablespoons butter
1/2 cup brown sugar
1/4 c. milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar (more or less)
In a saucepan, melt the butter over low heat. add brown sugar and cook over medium heat for 2 minutes while stirring constantly. Add the milk and bring the mixture to a boil (still stirring.) Remove from heat and allow to cool to while the cake is baking. Add the vanilla and enough powdered sugar to make a slightly thick, yet pour-able consistency. Use an electric mixer and beat over low speed until it’s creamy.
When the cake has cooled, drizzle the icing over the top and allow it to flow down the sides.