Caramel Glazed Pumpkin Pie Cake

Caramel Glazed Pumpkin Pie Sheetcake

  • Servings: 8+
  • Difficulty: Easy
  • Print

Credit: Kp Clark


  • 1 Box Yellow Cake Mix
  • 3 Eggs
  • 1/3 Cup Vegetable Oil
  • 1 Cup Whole Milk
  • 1 15oz Can Pumpkin
  • 1 Tsp. Pumpkin Pie Spice

Caramel Glaze

  • 1 Cup Butter
  • 1 Cup Brown Sugar
  • 1/4 Cup Half and Half (or milk)
  • 1/2 Tsp. Cinnamon
  • 1 Cup Pecans(optional)


  1. Preheat Oven to 350°
  2. Grease and Flour a 9 x 13 cake pan.
  3. Prepare Caramel Glaze in a Saucepan. Melt butter and add rest of ingredients. Bring to a boil.
  4. Let the Caramel boil for 3 minutes and then remove from heat. If adding pecans do so now.
  5. In a large bowl or mixer prepare cake mix according to box instructions using milk instead of water.
  6. Add the can of pumpkin and pumpkin pie spice(may substitute 3/4 tsp cinnamon and 1/4 tsp nutmeg); mix until combined.
  7. Bake for 20 minutes until cake rises and feels firm. (Do not over cook!)
  8. Pour the Caramel glaze over the warm sheet cake, spread and let cool.
  9. Serve warm or cold topped with whipped cream. Enjoy!

This is a very moist cake and I usually keep it in the refrigerator. My kids love this topped with whipped cream.

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