Pumpkin & caramel corner-cutting cake 2016

Pumpkin & caramel cake

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(6 ratings)

Prep: 45 mins Cook: 30 mins

More effort

Serves 10 - 12

This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge

Nutrition and extra info

Nutrition: per serving (12)

  • kcal542
  • fat35g
  • saturates18g
  • carbs49g
  • sugars34g
  • fibre2g
  • protein7g
  • salt0.7g
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    For the cake

    • 80ml vegetable oil, plus extra for greasing
    • 450g pack vanilla or white cake mix (or make your own cake mix, see tip below)
    • ½ x 425g can pumpkin purée
    • 125ml full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 4 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp nutmeg and a pinch of ground cloves)

    For the spread

    • 4 tbsp dulce de leche from a jar

    For the filling

    • 225g full-fat cream cheese
    • 125g icing sugar, sifted
    • 1 tsp pumpkin pie spice
    • ½ x 425g can pumpkin purée
    • 440ml double cream

    To decorate

    • 70g pecans, toasted and roughly chopped
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


    1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.

    2. Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.

    3. When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.

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    Comments, questions and tips

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    2nd Nov, 2019
    Made this cake tonight with a left over pumpkin from halloween and it tastes beautiful. I made my own sponge insted of cake mix. Just remember if you use their sponge mix recipe you will need to double it up to make 2 cakes so you can slice into 4 layers
    18th Oct, 2018
    CAKE MIX , oh dear .
    20th Oct, 2017
    I too was so disappointed when I read this ingredients for this recipe. It looked and sounded so promising. I expect so much more from BBCGoodFood. I don't mind one short cut but not a recipe filled with them!
    30th Oct, 2016
    From the USA: I saw this recipe in Flipboard. It intrigued me so, because I have a party today I made it last night. Oh my goodness, this is delicious! This tastes like Autumn and so reminds me of pumpkin pie. My cake's appearance is almost as pretty but I had to add skewers into the cake to keep the layers from sliding. Here we have a store cake named 'Spice Cake.' I used that as my base and added more pumpkin pie spice & a smidge of vanilla. The cake is quite light and airy. So delicious! Thank you! 5 stars. I could have made the sponge from scratch but this will do. Time was a challenge. Canned pumpkin is awesome.
    29th Oct, 2016
    The minute I saw this I decided it was going to be my birthday cake. I opted to make my own cake mix to which we added the pumpkin and spice. I didn't hold out much hope the mix looked terrible but smelled lovely when cooking. My cakes turned out much thinner than those picture and yes I used the stated size. I thought the filling was going to be way too much but it wasn't. I personally don't feel the dulce de leche added anything so would either omit it or add some salt. I also made oodles of spiced bourbon pecans which I added to each layer for texture. Oh my word what a delicious confection. It was declared mr husbands new favourite
    Naomi Neu
    26th Oct, 2016
    Canned pumpkin, spice mix, tinned caramel *and* a cake mix. Sorry but I can't be bothered assembling a cake that has so little thought paid to the ingredients.
    19th Oct, 2017
    Totally agree!
    18th Oct, 2016
    Cake mix?? Please - we're not in America! We're a nation of bakers - please never post a "recipe" if the ingredients include a pack of cake mix!!
    19th Oct, 2017
    So very true. If you make it at least you know what has gone into it unlike packet mixes.
    Shirley Anne Cam
    21st Oct, 2017
    What is douche 're leche?
    18th Oct, 2017
    If you are making cake from scratch not using packet mix do you still need to add the 80ml oil?
    goodfoodteam's picture
    20th Oct, 2017
    Thanks for your question. No in this instance you don't need the 80ml oil.
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