Description
Indulge in the irresistible flavors of this Better Than Anything Pumpkin Cake. A moist pumpkin cake base soaked in sweetened condensed milk, topped with whipped cream, toffee bits, and caramel sauce.
Ingredients
Units
Scale
Cake:
- 15.25 ounces yellow cake mix
- 15 ounces pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
Topping:
- 14 ounces sweetened condensed milk
- 8 ounces frozen whipped topping
- 1 cup toffee bits
- 1 cup caramel sauce
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Mix cake ingredients: Combine yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Spread the batter in the baking dish.
- Bake: Bake for 20-25 minutes until a toothpick comes out clean.
- Cool and poke holes: Cool the cake, then poke holes all over the top.
- Add condensed milk: Pour sweetened condensed milk over the cake and chill.
- Top and chill: Spread whipped topping over the cake, sprinkle with toffee bits, drizzle with caramel sauce, and chill for at least 3 hours.
Notes
- Store leftovers in the refrigerator.
- For stabilized whipped cream, use gelatin as per instructions.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
