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Pumpkin Party Sprinkle Cake

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Ingredients

Scale

Cake

  • 1 box yellow cake mix
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 12 teaspoons pumpkin pie spice
  • ⅓ cup milk

Filling

  • 1 jar thick caramel sauce (not the runny ice cream kind)
  • 23 teaspoons milk or cream to loosen caramel, if needed

Frosting

  • 2 sticks salted butter, softened
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 46 tablespoons heavy cream

 

Decorations

Instructions

Bake the cakes

  1. Preheat the oven to 350°F. Line and grease two 8-inch round cake pans.
  2. In a large bowl, whisk pumpkin, eggs, oil, melted butter, vanilla, and milk.
  3. Add cake mix and pumpkin pie spice; stir just until smooth.
  4. Divide evenly between pans and smooth the tops.
  5. Bake 25–30 minutes or until the centers spring back when touched.
  6. Cool completely before assembling.

Assemble

  1. Level the cooled cakes if needed.
  2. Place the first layer on a plate. Pipe or spread a rim of buttercream around the edge as a “dam.”
  3. Warm caramel slightly if too thick. Spoon inside the border and spread gently to the edge.
  4. Add the second cake layer.
  5. Apply a thin crumb coat of frosting and chill for 15 minutes.
  6. Frost generously, pressing sprinkles into the sides while still soft.
  7. Finish with candy corn and mellowcreme pumpkins on top.
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