pumpkin crunch caramel cake

Name: pumpkin crunch caramel cake
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 can libbys pure pumpkin; 3 eggs; 1 can evaporated milk; 2 tbsp cinnamon; 1 tsp nutmeg; 1/2 tsp all spice; 2 tbsp pumpkin pie spice; 1 tsp vanilla; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 box yellow cake mix; 2 stick unsalted butter; 1 tbsp cinnamon; 1 tbsp pumpkin pie spice; 1/2 cup brow sugar; 1/2 cup granulated sugar; 1 cup chopped walnuts

summerplace @cook_3876776

simple and easy n very tasty! :-)

summerplace @cook_3876776

simple and easy n very tasty! :-)

Saved

Ingredients

20 mins

12 servings

filling
1 canlibbys pure pumpkin
3eggs
1 canevaporated milk
2 tbspcinnamon
1 tspnutmeg
1/2 tspall spice
2 tbsppumpkin pie spice
1 tspvanilla
1/2 cupgranulated sugar
1/2 cupbrown sugar
topping
1 boxyellow cake mix
2 stickunsalted butter
1 tbspcinnamon
1 tbsppumpkin pie spice
1/2 cupbrow sugar
1/2 cupgranulated sugar
1 cupchopped walnuts

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Steps

20 mins

1

preheat oven to 350°F
2

mix together eggs, sugar, pumpkin, vanilla, and spices till smooth
3

parchment line your baking 9x13 pan
4

add wet mixture
5

now top with dry cake mix pat down lightly.
6

add your butter, sugar, and spices in pan till u get a caramelized color, stir till your desired consistency and color
7

now add your walnuts to cover top of dry cake mix , once evenly distributed add your caramel sauce try to coat all of dry cake mix and nuts. Bake 350°F for 55-65 min till set. let cool atleast 3hours. serve with cool whip, n a sprinkle of pumpkin pie spice.