Ingredients
1 box spice cake mix (or homemade spice cake batter)
1 cup pumpkin puree
½ cup vegetable oil
3 large eggs
½ cup sugar
1 tsp cinnamon
½ tsp nutmeg
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla flavor
1 cup crushed graham crackers (or digestive biscuits)
½ cup brown sugar
½ cup butter, melted
Caramel sauce (drizzle on top)
Instructions
Make Pumpkin Cake – Preheat oven to 350°F (175°C). In a bowl, mix cake mix, pumpkin puree, oil, eggs, sugar, cinnamon, and nutmeg. Bake in a greased 9×13 pan for 25–30 minutes until a toothpick comes out clean. Let cool.
Prepare Cream Filling – Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Crumble Topping – Mix graham cracker crumbs, brown sugar, and melted butter until crumbly.
Assemble – Slice cooled pumpkin cake into two layers (or crumble it for layering). Spread whipped cream between layers and on top. Sprinkle with crumble topping.
Finish – Drizzle caramel sauce generously over the cake.
Chill & Serve – Refrigerate for at least 1 hour before slicing.
Notes
Let the cake cool completely before adding cream. For extra crunch, add crumble topping just before serving. A sprinkle of cinnamon enhances the flavors.