Caramel Pumpkin Spice Crunch Cake
Cake – Bottom Layer
- 1 spice cake mix
- 1 stick butter, melted
- 1 cup whole milk
- 1/4 cup caramel chips
- 1 cup pumpkin puree
- 1 cup sour cream
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 3 packets maple brown sugar instant oats (I use quaker brand)
- 1/4 cup brown sugar
- 1 stick butter, softened
- 1/2 cup self rising flour
- 1/2 cup pecans or walnuts, chopped
Preheat oven to 375 degrees. Spray a 9 X 13 baking dish.
Bottom cake Layer
In a stand mixer or by hand mix spice cake mix, melted butter, caramel morsels, @ mix until combined. Pour into baking dish and spread onto bottom.
Pumpkin Layer / Middle Layer
In a bowl combine pumpkin puree, brown sugar, sour cream and cinnamon. Pour over cake mix layer and spread over entire surface.
Crunch / Top Layer
In a bowl mix maple brown sugar oats, self rising flour, chopped nuts, brown sugar and softened butter. Sprinkle on top of entire cake.
Place in oven and bake for 30 to 35 minutes until golden brown. Let cook for about 10 minutes. Serve topped with vanilla ice cream, nuts and caramel drizzle.