This pumpkin spice cake is moist and filled with fresh apples. It’s poked with holes after it’s baked and covered with a warm “homemade” caramel sauce, then topped with whipped cream and more caramel sauce. It’s sure to satisfy all your pumpkin spice cravings!
- Cook Time
- Prep Time
- 16 - 18Servings
- 1 cup oil
- 2 cups granulated sugar
- ¾ cup orange juice
- 4 eggs
- 1 ½ teaspoons vanilla bean paste (or pure vanilla extract)
- 2 cups pumpkin puree (not pie filling)
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 3 granny smith apples, peeled and cubed (about 3 cups)
- 2 (11 ounce) bags of chewy caramel candies (I like Kraft)
- 4 tablespoons water
- 3 - 4 cups whipped cream (depending on your preference)
1. Preheat oven to 350°F. Grease a 15- x 10-inch rectangular baking dish. Set aside.
2. In a large bowl, mix together oil, sugar, juice, eggs, and vanilla. Add in pumpkin and stir to combine.
3. In a separate bowl, sift together flour, baking soda, salt, and pumpkin spice. Slowly add the dry ingredients to the pumpkin mixture and mix until well combined. Fold in apples.
4. Pour the batter into the prepared baking pan and bake for 40 to 50 minutes, or until a cake tester comes out clean. Let cool for ten minutes.
5. In the meantime, place the caramels and water in a saucepan and heat on medium low until completely melted. Set aside.
6. Using the end of a wooden spoon, poke holes evenly in the cake.
7. Pour ¾ of the caramel onto the cake, making sure the holes get filled.
8. Place in the refrigerator for 1 hour to cool completely.
9. When the cake is completely cool, frost the cake with whipped cream and drizzle with the rest of the caramel sauce. Serve and enjoy!
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