Ingredients

The following ingredients have 4 Servings
  • 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.)

Instruction

  • 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.
  • 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.
  • 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.