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caramel pumpkin layer cake

Recipe by: @ketowithdeedee

prep timebake timeketo-friendlydifficulty level
130 mins20 minsyesmedium

I was able to try out this new @scottyseveryday Vanilla cupcake/cake mix and I knew I wanted to make a layer cake! This mix was super easy to make, I prepared it according to package instructions. The taste and texture was spot on! So soft and moist and tastes just like a regular boxed cake mix. This mix is 0 net carbs and low in calories as well. This is definitely one of my top favorite packaged mixes, it’s really so good! πŸŽƒπŸ§‘πŸ


  • 1 pack of Scotty's Everyday Cupcake + Cake Mix 
  • 6 Ounces Cream Cheese, softened
  • 1/4 Cup Sour Cream
  • 1/4 Cup Heavy Cream
  • 1/4 Cup pumpkin puree
  • 1/2 Cup Powdered Sweetener
  • 2 TSP Vanilla Extract
  • 1/4 Cup butter
  • 1/2 Cup sweetener
  • 1/2 Cup heavy cream
  • 1/2 Tsp vanilla extract


  • Prepare Scotty’s Cupcake + Cake Mix prepared by package instructions, baked in three 5 inch cake pans
  • To make pumpkin cheesecake filling, blend cream cheese until smooth 
  • Add heavy cream, pumpkin, and sour cream and mix until combined
  • Add in vanilla and sweetener and mix until fluffy
  • To make caramel sauce, melt butter over medium heat
  • Once melted, turn to low and add sweetener, heavy cream, and vanilla extract
  • Let simmer on low about 15 minutes, do not stir
  • Whisk it together and cook a few more minutes on low until thickened
  • Turn off and let cool
  • Store in an airtight container in refrigerator
  • Decorate cakes with pumpkin cheesecake filling and caramel sauce! 

scotty's everyday keto
cupcake + cake mix

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