Description
A moist Pumpkin Cake packed with warm flavors and topped with caramel and toffee bits, perfect for fall gatherings.
Ingredients
Scale
- 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