Better Than Anything Pumpkin (Print-Friendly Version)
Moist pumpkin cake topped with caramel, toffee bits, and whipped topping, capturing fall flavors beautifully.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
1 cup pumpkin puree (not pumpkin pie filling)
03 -
1/2 cup packed brown sugar
04 -
2 teaspoons pumpkin pie spice
→ Toppings and Additions
05 -
1 can (14 ounces) sweetened condensed milk
06 -
8 ounces frozen whipped topping, thawed
07 -
1/2 cup toffee bits (e.g., Heath or Skor bars, chopped)
08 -
1/4 cup caramel sauce, plus extra for serving
# Steps:
01 -
Combine yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice in a mixing bowl. Stir until smooth and evenly blended.
02 -
Pour batter into a greased 9x13 inch baking dish. Bake at 350°F for 20 to 25 minutes, until a toothpick inserted near the center comes out clean. Let cool for 15 minutes.
03 -
Using the handle of a wooden spoon or similar tool, gently poke holes about 1 inch apart, halfway through the cake. Avoid piercing all the way through to the bottom.
04 -
Pour sweetened condensed milk evenly over the surface so it seeps into the holes. Refrigerate for 30 minutes to allow absorption.
05 -
Evenly spread thawed whipped topping over the cooled cake surface to cover completely.
06 -
Sprinkle chopped toffee bits over the whipped topping. Drizzle caramel sauce evenly on top.
07 -
Refrigerate the cake for at least 3 hours. For optimal flavor and texture, chill overnight before serving.
# Notes & Tips:
01 -
Use pure pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
02 -
Toffee bits can be substituted with chopped Heath or Skor candy bars.
03 -
For a dairy alternative, stabilized whipped cream can replace frozen whipped topping, but will require immediate consumption.
04 -
Chilling the cake overnight enhances moisture absorption and flavor melding.