Pumpkin Spice Cake with Caramel Pecan Frosting

pumpkin spice cake with caramel pecan frosting, the best fall pairing for a cake

 

This is my favorite cake, and has been for quite a while.  Well, I actually changed things up a bit this year, and it was a great improvement.  My great-grandma used to make this cake for my grandpa’s birthday, and it became my favorite, so my mom started making it for my birthday.  With my birthday approaching, I thought I would share my favorite recipe with you (then we can celebrate together).

This is a fairly easy recipe to make, especially since it starts with a box cake mix.  Can’t get much easier.  And who can resist the combination of pumpkin, spice, caramel, and pecans?  I certainly can’t.  I’ve eaten almost the whole batch!  Guess, I’ll just have to make some more.  It’s a good thing they say your birthday cake doesn’t have calories, right?

Without further adieu, let me give you this recipe so you can start enjoying this yummy goodness.

my favorite birthday cake, for all things fall, pumpkin, spice, caramel, pecans...so yummy

Cake Ingredients

1 Spice cake mix

1 c pumpkin

1/2 c oil

1/4 c greek yogurt, plain

1/2 c milk

4 eggs

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp orange emulsion

Cake Directions

Add the cake mix, pumpkin, oil, greek yogurt, milk, and eggs to your mixing bowl.  Mix until well combined.  Add the flavorings and mix for about 30 seconds on medium speed.  Pour into desired cake pans and bake at 350.  Cupcakes should bake for about 20-25 minutes, Mini bundt pans, about 35-40 minutes, 8″ round, about 45-50 minutes.  Check for doneness with a toothpick.  Allow to cool.

Caramel Frosting Ingredients

1 c granulated sugar

1 c evaporated milk

1 Tbsp dark or light Karo syrup

1 c chopped pecans

Frosting Directions

Combine sugar, milk, and Karo syrup in a medium saucepan.  Cook over medium-low heat until thick.  This should take about 20-30 minutes.  I would provide you with a temperature but my candy thermometer broke while I was making this.  Once the caramel has started to change color, and it coats the spoon, it is done.  Stir in the chopped pecans at this point.  Spread over cooled cakes while the caramel is still warm.

If you are tempted to lick the pan at this point, just remember that cooked sugar is very hot! :-)  I always scrape any extras into a bowl to enjoy, but there usually aren’t any extras. :-)

pumpkin caramel pecan cake

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About Anne Banks

Hi, I'm Anne! I am an active learner on this crazy road called life. I love learning about anything, but currently spend most of my study time researching parenting tips and improving health. I get excited about crafting, reading, running, baking, and spending time with my three crazy boys (in no particular order, and sometimes at the same time)! I love sharing what helps me get through the day, and I hope my tips help you!

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