Better Than Fall Pumpkin Cake
Moist, sweet, and indulgent—this cake is the ultimate fall treat! Layers of pumpkin-spiced cake, creamy Cool Whip, caramel drizzle, and crunchy toffee bits make it absolutely irresistible.
Equipment
- 9x13-inch Baking Dish
- Wooden spoon
- Mixing Bowl
Ingredients
Cake Base
- 1 box vanilla cake mix plus eggs, oil, and water as required on the box
- 1 cup pumpkin puree
Filling & Topping
- 14 oz sweetened condensed milk
- 8 oz 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). Grease and flour a 9x13-inch baking dish.
- Prepare vanilla cake mix according to package instructions, then stir in pumpkin puree until well combined.
- Pour batter into the prepared dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- While warm, use the handle of a wooden spoon to poke holes evenly all over the cake, about 1 inch apart.
- Slowly pour sweetened condensed milk over the cake, letting it soak into the holes. Allow cake to cool completely.
- Once cooled, spread the thawed Cool Whip evenly over the top.
- Drizzle caramel sundae topping generously over the Cool Whip.
- Sprinkle Heath candy bits evenly on top, pressing them lightly into the cream.
- Refrigerate for at least 1 hour before serving to let flavors meld and cake set.
Notes
For an extra fall twist, add a pinch of pumpkin pie spice to the cake mix before baking. You can also substitute whipped cream for Cool Whip if preferred.