Ingredients
- 18 ounce Carrot Cake Mix
- 15 ounces pumpkin puree
- 1/4 cup milk
- 1 cup cinnamon chips
- 14 ounces sweetened condensed milk
- 1 1/2 cups Caramel Sauce (not ice cream topping), warmed and pourable
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoon heavy cream
Instructions
- Preheat oven to 350F.
- Line a 9×13” glass pan with parchment paper with a 1” overhang.
- Spray the parchment with cooking spray.
- In a bowl, mix together the carrot cake mix, pumpkin puree and milk with a wooden spoon. The mixture will become creamy.
- Add in the cinnamon chips and mix just to combine.
- Spread the batter into the pan.
- Bake for 25-35 minutes or until a toothpick comes out clean (a few crumbs is OK).
- Place the pan on a cooling rack.
- Wait 10 minutes and using the handle of a wooden spoon, poke holes every 2” in the cake.
- Pour the condensed milk over top of the entire cake.
- Wait 10 minutes and then pour the caramel sauce over top of the entire cake evenly.
- Allow to cool completely to room temperature. ~60-90 minutes.
- Place the cake in the refrigerator, uncovered for 6 hours though overnight is better.
- In bowl add in the cream cheese and butter.
- Using an electric mixer cream together the cream cheese and butter. ~2-3 minutes.
- Add in the confectioners’ sugar and vanilla and mix together on low as to not blow the sugar everywhere.
- Once the sugar incorporated add in the heavy cream and whip until fluffy.
- Remove the cake from the fridge and spread the whipped frosting on top of the caramel.
- Place back in the fridge and allow to chill for 1 hour prior to serving.
