pumpkin crunch caramel cake

Ingredients pumpkin crunch caramel cake

filling
1 can libbys pure pumpkin
3 eggs
1 can evaporated milk
2 tbsp cinnamon
1 tsp nutmeg
1/2 tsp all spice
2 tbsp pumpkin pie spice
1 tsp vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
topping
1 box yellow cake mix
2 stick unsalted butter
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1/2 cup brow sugar
1/2 cup granulated sugar
1 cup chopped walnuts

how to make pumpkin crunch caramel cake

preheat oven to 350°F

mix together eggs, sugar, pumpkin, vanilla, and spices till smooth

parchment line your baking 9x13 pan

add wet mixture

now top with dry cake mix pat down lightly.

add your butter, sugar, and spices in pan till u get a caramelized color, stir till your desired consistency and color

now add your walnuts to cover top of dry cake mix , once evenly distributed add your caramel sauce try to coat all of dry cake mix and nuts. Bake 350°F for 55-65 min till set. let cool atleast 3hours. serve with cool whip, n a sprinkle of pumpkin pie spice.