Better Than Fall Pumpkin Cake (Print Version)
Pumpkin cake layered with rich caramel, whipped topping, and crisp toffee bits. Sweet, moist, and perfect chilled.
# Ingredients:
→ Cake Base
01 -
1 box vanilla cake mix, plus eggs, oil, and water as instructed on the package
→ Mix-Ins
02 -
1 cup pumpkin puree
→ Soak and Topping
03 -
1 can (14 ounces) sweetened condensed milk
04 -
1 tub (8 ounces) whipped topping, thawed
05 -
1/2 cup caramel sundae sauce
06 -
1 cup Heath candy bits or crushed toffee pieces
# Steps:
01 -
Preheat oven to 350°F (175°C) or as noted on the cake mix packaging. Lightly grease a 9×13-inch baking pan.
02 -
Mix cake batter according to package instructions, incorporating the specified eggs, oil, and water. Stir in pumpkin puree until fully integrated for a smooth consistency.
03 -
Transfer batter to the prepared pan and bake for 28 to 33 minutes, or until a toothpick inserted into the center emerges clean.
04 -
Allow cake to cool completely in the pan set upon a wire rack.
05 -
Using a fork or skewer, pierce holes all over the cooled cake approximately 1 inch apart. Pour sweetened condensed milk evenly over the surface, ensuring it sinks into each hole.
06 -
Spread thawed whipped topping evenly over the cake. Drizzle generously with caramel sundae sauce, then sprinkle Heath candy bits or crushed toffee evenly on top. Refrigerate at least 2 hours prior to serving cold.
# Notes:
01 -
Cake is best served very cold to allow layers and flavors to meld; overnight chilling is recommended for optimal results.