Easy Caramel Pumpkin Crumb Cake

Name: Easy Caramel Pumpkin Crumb Cake
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 (15.25-ounce) box spice cake mix; 1 (15-ounce) can canned pumpkin; 2 large eggs; 2 cups all-purpose flour; 1 cup firmly packed light brown sugar; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 12 tablespoons unsalted butter, melted; 1 jar caramel sauce (I used caramel ice cream topping.)

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Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 12

cake canned caramel

Ingredients

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1 (15.25-ounce) box spice cake mix1 (15-ounce) can canned pumpkin2 large eggs2 cups all-purpose flour1 cup firmly packed light brown sugar1/2 teaspoon salt2 teaspoons ground cinnamon12 tablespoons unsalted butter, melted1 jar caramel sauce (I used caramel ice cream topping.)

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Instructions

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Step 1

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In large bowl, mix together the cake mix, pumpkin, and eggs for about 2 minutes. Spread the batter evenly into the prepared dish.

Step 2

Make the crumb topping by whisking the flour, sugar, salt, and cinnamon together in a medium bowl. Slowly drizzle in the butter, stirring with a fork, until a crumb forms and all of the butter has been added. Sprinkle the crumb mixture over the cake batter.

Step 3

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, then slice and drizzle with the caramel sauce before serving.