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Image for Recipe Pumpkin Spice Cake with Caramel Cream Cheese Frosting

Pumpkin Spice Cake with Caramel Cream Cheese Frosting

Tops Exclusive

Real pumpkin and pumpkin pie spice boost the flavor of this fall favorite cake. Our pumpkin spice cake recipe with caramel cream cheese frosting will be an instant hit with friends and family all season long!

Yield: 12 servings

Preparation Time: 60 min: Total Time: 120 min


Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 588
Calories From Fat: 378
Total Fat: 42g
Saturated Fat: 19g
Cholesterol: 144mg
Sodium: 458mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Sugars: 31g
Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 350 degrees F. Spray 4 8-inch round cake pans with baking spray.

Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Spread evenly with an offset spatula.

Bake 14 to 16 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.

BUTTERCREAM: Blend cream cheese and butter in large bowl with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Pour in caramel topping and confectioners sugar and mix until light and fluffy, 3 to 5 minutes.

Place one pumpkin spice cake layer on cardboard round. Spread with about 2/3 cup caramel cream cheese buttercream. Repeat with remaining spice cake layers and buttercream. Decorate with pecan halves and additional caramel, if desired. Slice and serve.

Please note that some ingredients and brands may not be available in every store.

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