Second place recipe by Marla Sas of Hull, Iowa 

1 box spice cake mix

1 can pumpkin pie filling 

1 cup water 

3 eggs

1/2 cup vegetable oil

3/4 caramel ice cream topping 

1 (8 ounce) package cream cheese, room temperature 

2 tablespoons milk 

1 cup powdered sugar 

12 ounce Cool Whip 

Mix cake mix, pie filling, water, eggs and oil. Put in 9 x 13 pan and bake at 350 degrees for 30-50 minutes. Poke holes in cake and pour caramel topping through the holes; let cool. 

Combine cream cheese, milk, powdered sugar and cool whip and spread on top of the cake. Drizzle with more caramel if desired. 


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