Le Chef Petite: THREE Ingredient Pumpkin Caramel Cake!

This was supposed to be published in November, and somehow I accidentally removed it after I published it (?) so I am re-publishing it now...

Just in time for Thanksgiving - a scrumptious autumn dessert your littlest tots can help prepare...

Blog readers, meet the amazing

Three Ingredient Pumpkin Caramel Cake

Ingredients:

1 box yellow cake mix

1 15 oz. can of pumpkin (NOT pumpkin pie filling)

jar of caramel ice cream topping

Grease 7 x 11 pan.

Mix cake mix and entire can of pumpkin together until well blended.

Bake at 350 degrees for 25-28 minutes. 

(Make sure you check by inserting a toothpick or knife - if it comes out clean, the cake is done!)

Drizzle cake with caramel ice cream topping and serve!

The original recipe for this dessert came from Big Red Kitchen, hop on over to see the version with apple cider glaze here!