Pumpkin Chocolate Layer Cake with Cream Cheese Frosting and Butterscotch Caramel
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 + Chocolate cake.
Cream cheese frosting.
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.
For the Cakes:
- 1 yellow cake mix
- 1 chocolate cake mix
- 2 - 15 ounce cans of pumpkin puree (NOT pumpkin pie filling)
- 1 cup milk, divided
- 1 cup miniature chocolate chips
- 2 tsp pumpkin pie spice, divided
- a double batch of my favorite Cream Cheese Frosting
- butterscotch caramel sauce
- optional: miniature chocolate chips for garnish
Preheat oven to 350ºF.
Whisk together the yellow cake mix, 1 can of pumpkin, 1/2 cup milk, and 1 tsp pumpkin pie spice. Divide the batter between two greased and lined 8-inch round cake tins.
Whisk together the chocolate cake mix, 1 can of pumpkin, 1/2 cup milk, 1 tsp of pumpkin pie spice, and 1 cup of chocolate chips. Again, divide the batter between two greased and lined 8-inch round cake tins.
Bake all layers of cake for 30 minutes.
Make the cream cheese frosting according to my recipe.
Once the cakes have completely baked and cooled, layer the cakes with the frosting. Frost the entire outside of the cake.
Drizzle the butterscotch caramel over top and garnish with chocolate chips and more frosting if desired.