Caramel Pumpkin Spice Cake

5 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 187.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 241.7 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.3 g

View full nutritional breakdown of Caramel Pumpkin Spice Cake calories by ingredient


Another family favorite inspired by the Hungry Girl!! Another family favorite inspired by the Hungry Girl!!
Number of Servings: 15


    1 box Duncan Hines Moist Deluxe Spice Cake
    1 can Libby's Pure Pumpkin
    1/2 jar Smucker's Sugar Free Caramel
    Kraft Fat Free Cool Whip
    Pam Cooking Spray


Preheat oven to 350 for a clear pan or 325 for a dark pan. Empty cake mix into bowl. Using a fork, mix canned pumpkin with cake mix until thoroughly mixed. Spray bottom of a 11 x 7.5 pan with cooking spray. Pour cake mixture into the pan. Ensure it's even or the cake will cook unevenly. Cook for 25 minutes or until knife comes out clean when inserted. While cake is still warm, pour caramel over the cake. Let cool. Cut into 15 pieces. Serve with 2 Tbs of fat free Cool Whip.

* I start with 25 minutes on the bake time and increase as necessary. The pumpkin will cause this to be gooey but you don't want to overcook it.

Number of Servings: 15

Recipe submitted by SparkPeople user JLBILLMAN.

Member Ratings For This Recipe

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    Looks good gonna try it - 4/5/11

  • no profile photo

    yummy - 2/8/11