When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Caramel Pumpkin Cake Recipe

Caramel Pumpkin Cake Recipe

This was such an easy cake to bake using the Krusteaz Pumpkin Spice bread mix, along with a little candy and caramel topping. Serve with pumpkin ice cream for a classic Holiday treat.

Caramel Pumpkin Cake, a swirl top, on a pretty fruit dish

2 packages Krusteaz Pumpkin Spice Bread Mix
1 cup Water
2/3 cup Vegetable oil
4 Large Eggs
1 cup Heath Bits, candy

1/2 cup Caramel Topping

Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ two 9 inch round pans
Preheat oven and lightly grease your cake pans.

In medium bowl, blend together bread mix, water, oil, eggs and heath candy bits. Spoon pumpkin batter into prepared cake pan. Drizzle caramel topping over batter and swirl with a knife in the shape of large circles.

Bake caramel pumpkin cake for allotted time, or until toothpick inserted into center comes out clean.

16 Servings
Nutrition facts:
Serving Size 139 g
Calories 349
Calories from Fat 147
Total Fat 16.3g 25%
Saturated Fat 3.2g 16%
Cholesterol 47mg 16%
Sodium 381mg 16%
Total Carbohydrates 48.9g 16%
Dietary Fiber 1.1g 4%
Sugars 22.1g
Protein 4.2g
Vitamin A 1% • Vitamin C 0% • Calcium 1% • Iron 5%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!