Prep Time 25m
Cook Time 80m
Ready Time 180m
Yield 16 to 20 servings

  • Pillsbury™ Baking Spray with Flour
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup butter, softened
  • 3 cups granulated sugar
  • 3/4 cup Smucker's® Hot Caramel Flavored Topping
  • 1 cup canned pumpkin
  • 5 large eggs
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 cups powdered sugar
  • 3 tablespoons Smucker's® Hot Caramel Flavored Topping
  • 4 teaspoons water
  • 1/4 cup finely chopped walnuts
  • Whipped cream
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 10-inch tube pan or 12-cup fluted tube pan generously with flour no-stick cooking spray.
  • Step 2Beat shortening, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Beat in 3/4 cup caramel topping and pumpkin. Add eggs one at a time, beating well after each addition.
  • Step 3Combine flour, baking powder, salt, cinnamon and pumpkin pie spice in medium bowl. Add to pumpkin mixture; beat on medium speed 2 minutes. Pour batter into prepared pan; smooth top (pan will be full).
  • Step 4Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove and cool completely.
  • Step 5Whisk together powdered sugar, 3 tablespoons caramel topping and water in medium bowl. Add more water if needed to make thin enough to drizzle. Drizzle over top of cooled cake. Sprinkle with walnuts. Serve with whipped cream, if desired.
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