Description
Better Than Fall Pumpkin Cake is a delightful dessert that combines the flavors of pumpkin, caramel, and toffee for a deliciously sweet treat, perfect for autumn gatherings.
Ingredients
Scale
- 1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
- 1 cup pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 tub (8 ounces) Cool Whip, thawed
- 1/2 cup caramel sundae topping
- 1 cup Heath candy bits (or crushed toffee bits)
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix according to package instructions, adding the pumpkin puree along with the eggs, oil, and water.
- Pour batter into a greased 9×13-inch baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and immediately poke holes all over the top using the handle of a wooden spoon or a skewer.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Allow cake to cool completely.
- Spread the thawed Cool Whip evenly over the cooled cake.
- Drizzle caramel sundae topping over the Cool Whip layer.
- Sprinkle Heath candy bits generously on top.
- Refrigerate for at least 2 hours before serving for best flavor and texture.
Notes
- Use room temperature ingredients for a smoother batter and even baking.
- For extra indulgence, add chopped pecans to the topping for added crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg