You have to try this cake made with layers of pumpkin cake and pumpkin chocolate cake and cream cheese frosting. And don’t forget the butterscotch caramel!!
There are FOUR outrageously delicious flavors happening in this cake.
Can you guess them just by looking at the outside?? One of the flavors is a little tricky, but I bet you can do it.
Today we’re playing with:
Pumpkin cake.
Pumpkin + Chocolate cake.
Annnnnnnnnd BUTTERSCOTCH CARAMEL. ????
You guys. This butterscotch caramel sauce is basically heaven on earth. I’ve been eating it on everything lately– apples, ice cream, straight outta the jar. It’s SO GOOD.
So don’t judge me too harshly for not whipping up a batch from scratch. I just figure, why fix what’s not broken, right? Plus…. it just makes things that much easier. Which is always A-Okay in my book.
Ok, so I am being 1000000000% for real when I promise you: this cake is SO EASY. Here’s the basic breakdown:
Both cakes are overly simple using just cake mix, pumpkin, and a little milk. You’ll need a yellow cake mix, a chocolate cake mix, and two cans of pumpkin puree (NOT pumpkin pie filling).
Next, you’ll make my favorite cream cheese frosting. It’s easy. You can do it.
Last, you’ll buy that amazing butterscotch caramel sauce. I found it at Target near the ice cream. You could also use my other favorite– Smuckers Caramel Delight Sundae Sauce (which I also usually buy at Target).
And voila! You’ll have one incredibly moist, flavorful, and beautiful cake perfect for ushering in pumpkin everything season Fall.
Enjoy!