• Prep Time 25 minutes
  • Baking Time 30 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Canola or Vegetable Oil
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups pumpkin puree (not filling)
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Caramel Icing:
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup Smucker's® Sundae Syrup Caramel Flavoured Syrup
  • 3 - 4 cups icing sugar

Serving Size: 12 servings


Serving Size: 12 servings

  • Cake:
  • Preheat oven to 350°F(180°C). Line 2 9” (23 cm) pans with parchment paper.
  • Beat first 5 ingredients together in large bowl of electric mixer. Add remaining ingredients and beat until smooth. Pour into prepared pans. Bake in preheated oven 25-30 minutes or until toothpick inserted comes out clean. Cool on wire rack.
  • Icing:
  • Beat cream cheese and butter together in large bowl of electric mixer until smooth. Beat in caramel syrup and enough icing sugar to make a smooth spreadable texture. Fill and frost cake as desired.


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