Description
This Better Than Anything Pumpkin Cake is a delightful twist on a classic dessert, featuring layers of pumpkin-spiced cake, sweetened condensed milk, whipped topping, toffee bits, and caramel sauce. It’s a perfect treat for fall gatherings or holiday celebrations.
Ingredients
Units
Scale
Cake:
- 15.25 ounces yellow cake mix, 1 box
- 15 ounces pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
Topping:
- 14 ounces sweetened condensed milk, 1 can
- 8 ounces frozen whipped topping, thawed
- 1 cup toffee bits or Skor bits or chopped Heath bars
- 1 cup caramel sauce, plus additional for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Mix the cake: In a large bowl, combine yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Do not overmix.
- Bake: Transfer the cake batter to the prepared dish and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Prepare the topping: Poke holes in the cake and pour sweetened condensed milk over it. Chill in the fridge for 30 minutes.
- Add toppings: Spread whipped topping over the cake, sprinkle with toffee bits, and drizzle with caramel sauce.
- Chill: Refrigerate the cake for at least 3 hours, or overnight for best results. Serve and enjoy!
Notes
- Find storage information in the post.
- Stabilized Whipped Cream: For traditional whipped cream, refer to the homemade whipped cream recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
