Fall Dessert
 

Heat oven to 350 degrees. Spray 9x13 pan.
Beat on medium speed for 2 minutes:

Yellow (or Spice) Betty Crocker Super Moist cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 tsp. Pumpkin pie spice
1/2 tsp. cinnamon
scrape bowl occasionally, pour into pan & bake 28 - 33 minutes. Test center with toothpick, as it may take a bit longer. Remove cake from oven and set pan on cooling rack. Poke holes in top of cake with wooden spoon handle. Spread 12 oz. jar Caramel Sauce on top (reserve a small amount) of warm cake. Gently spread sauce back and forth to fill holes. Some will stay on top. Chill 2 hours. Before serving, Spread with a tub of whipped topping, sprinkle on some pumpkin pie spice and drizzle on the remaining caramel sauce.

Sounds so good I guess I will start my diet later. Thank you it looks easy.
Lynda

Sounds so yummy. I just copied the recipe and saved it to my Recipe Folder. I am smelling pumpkin already. Thanks!

I love anything with pumpkin. Sounds wonderful! Thanks

Sounds really tasty and easy to make too!

Pumpkin, caramel and whipped cream. What's not to like???

Oh my, that sounds wonderful. I may try this for our next church get-together.

Thanks for the recipe.