Pumpkin Cake
Fall is the perfect time to enjoy the warm and inviting flavors of pumpkin. And what better way to celebrate the season than with a delicious Pumpkin Cake? This cake is moist, packed with pumpkin flavor, and topped with sweet caramel and crunchy toffee bits. It’s a fantastic dessert for gatherings, holidays, or just a cozy night in.
Why Make This Recipe
This Pumpkin Cake is easy to prepare, making it perfect for bakers of all skill levels. It combines the convenience of a box cake mix with the richness of pumpkin puree and delectable toppings. This recipe is not just tasty; it brings the essence of fall into your kitchen with every bite. Whether you’re entertaining guests or indulging yourself, this cake is sure to impress.
How to Make Pumpkin Cake
Ingredients:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup caramel sauce
- 1/2 cup toffee bits
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir everything together until smooth and well mixed.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Poke Holes in the Cake: Let the cake cool for about 15 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake to allow the toppings to seep in.
- Add the Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes. Let the cake cool completely.
- Top with Whipped Topping and Caramel: Once the cake is cooled, spread the whipped topping over the entire cake. Then, drizzle the caramel sauce generously on top.
- Sprinkle Toffee Bits: Sprinkle the toffee bits evenly over the top of the cake for an extra layer of crunch and sweetness.
- Chill and Serve: Refrigerate the cake for at least 3 hours to let the flavors meld together and make it easier to slice.
- Enjoy: Serve chilled for the ultimate indulgent fall dessert experience.
How to Serve Pumpkin Cake
Serve your Pumpkin Cake chilled, slice it into squares, and enjoy a piece with a scoop of ice cream or a dollop of extra whipped topping. It’s perfect for sharing at family gatherings, potlucks, or cozy get-togethers with friends.
How to Store Pumpkin Cake
To keep your Pumpkin Cake fresh, store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it for longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Tips to Make Pumpkin Cake
- Make sure your pumpkin puree is pure and not pumpkin pie filling for the best results.
- You can add nuts like walnuts or pecans to the batter for added texture.
- If you like spices, feel free to increase the amounts of cinnamon, ginger, or nutmeg to enhance the flavor.
Variation
For a chocolate twist, consider adding chocolate chips to the batter before baking. This will give a rich, chocolatey flavor that pairs wonderfully with pumpkin.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree! Just make sure it’s smooth and measured correctly.What can I substitute for whipped topping?
You can use homemade whipped cream as a healthier alternative. Just whip some heavy cream with a bit of sugar to your desired sweetness.Is this Pumpkin Cake suitable for freezing?
Yes, you can freeze the cake. Just make sure it’s fully cooled and wrapped well before placing it in the freezer.
Enjoy making and sharing this delightful Pumpkin Cake!
Print
Pumpkin Cake
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist Pumpkin Cake packed with warm flavors and topped with caramel and toffee bits, perfect for fall gatherings.
Ingredients
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth and well mixed.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool for about 15 minutes. Then, poke holes all over the cake using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Allow the cake to cool completely.
- Spread the whipped topping over the cake and drizzle with caramel sauce.
- Sprinkle toffee bits evenly on top.
- Refrigerate for at least 3 hours before serving.
- Slice and enjoy chilled, possibly with ice cream or extra whipped topping.
Notes
Store in an airtight container in the refrigerator for 3-4 days, or freeze individual slices wrapped well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pumpkin, cake, fall dessert, sweet, easy dessert, baking