1 box yellow cake mix
1 c. pure pumpkin puree
1/2 c. brown sugar
1/2 c. vegetable oil
1/4 c. water
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
Litehouse Butterscotch Caramel Dip
1/2 c. heavy whipping cream
2 Tbsp. powder sugar
Preheat the oven to 350 degrees and grease a non stick bundt pan with non stick baking spray.
Whisk together the cake mix, eggs, pumpkin, sugar, oil, water, cinnamon, nutmeg, and clove until well blended.
Pour into the prepared bundt pan and bake in the preheated oven for 45 minutes.
Remove cake from oven and immediately use a straw to poke holes in the underside of the cake.
While cake is still piping hot spread 1/2 c. of Litehouse Butterscotch Caramel Dip so it melts into the holes.
Allow to cool before removing from pan.
Spread remaining Butterscotch Caramel Dip over top of cake.
Use an electric mixer to beat the heavy cream and powdered sugar until peaks form.
Serve cake slices with the fresh whipped cream.