Pumpkin Better Than Cake (Print Version)
Moist pumpkin spice dessert with condensed milk, whipped topping, toffee bits and caramel for an irresistible autumn treat.
# Ingredients:
→ Cake Base
01 -
1 box spice cake mix
02 -
1 can (15 oz) pumpkin puree
→ Toppings and Fillings
03 -
1 can (14 oz) sweetened condensed milk
04 -
1 container (8 oz) whipped topping, thawed
05 -
½ cup toffee bits
06 -
½ cup caramel sauce
07 -
Cinnamon (optional, for garnish)
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
02 -
In a large bowl, mix together the spice cake mix and pumpkin puree until fully combined. No eggs, oil, or water are needed.
03 -
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Remove the cake from the oven and allow it to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
05 -
Slowly pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
06 -
Once cooled, spread the whipped topping evenly over the cake.
07 -
Sprinkle the top with toffee bits and drizzle with caramel sauce. Optionally, dust with a light sprinkle of cinnamon for extra warmth.
08 -
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to fully set.
# Additional Notes:
01 -
This cake improves with longer chilling, making it ideal for make-ahead desserts such as Thanksgiving or potlucks. For extra flavor, mix cinnamon into the whipped topping or use homemade whipped cream. Consider substituting the toffee bits with crushed gingersnaps or chopped pecans as a variation.