Pumpkin Cake

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Delicious homemade pumpkin cake topped with frosting and spices

Pumpkin Cake

Pumpkin cake is a delightful dessert that celebrates the flavors of fall. With its moist texture and sweet, spiced flavor, this cake is perfect for any gathering or special occasion. Whether you’re enjoying it at a family dinner or bringing it to a potluck, pumpkin cake is sure to please everyone.

Why Make This Recipe

This pumpkin cake recipe is easy to follow and requires minimal ingredients. It combines the rich taste of pumpkin with the sweetness of caramel and toffee bits, creating a unique dessert that stands out. Plus, it’s quick to prepare, making it a wonderful choice for busy bakers who still want 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:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Cool for 15 minutes, then poke holes in the cake.
  5. Pour sweetened condensed milk over the cake and let it cool completely.
  6. Spread whipped topping over the cake.
  7. Drizzle with caramel sauce and sprinkle with toffee bits.
  8. Refrigerate for at least 3 hours before serving.

How to Serve Pumpkin Cake

Serve your pumpkin cake chilled or at room temperature. It makes a great dessert on its own, but you could also add a scoop of vanilla ice cream on the side for extra sweetness.

How to Store Pumpkin Cake

Store leftover pumpkin cake in the refrigerator. Be sure to cover it with plastic wrap or foil to keep it fresh. It should last for about 3-4 days.

Tips to Make Pumpkin Cake

  • Make sure to use real pumpkin puree and not pumpkin pie filling for the best flavor.
  • For an extra kick, add more spices like cloves or allspice to the batter.
  • You can also play around with toppings; try adding crushed nuts or chocolate shavings for more texture.

Variation

You can substitute the yellow cake mix with a spice cake mix for a more intense flavor. Another option is to add chocolate chips to the batter for a sweet surprise.

FAQs

Q: Can I freeze pumpkin cake?
A: Yes, you can freeze the cake before adding the toppings. Wrap it tightly in plastic wrap and store it in an airtight container.

Q: How long will the cake last in the fridge?
A: The pumpkin cake will stay fresh for about 3-4 days in the refrigerator.

Q: Can I make this cake without the toffee bits?
A: Absolutely! You can leave out the toffee bits or substitute them with crushed nuts or chocolate chips if you prefer.

Print
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Pumpkin Cake

  • Author: olivia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert combining pumpkin with sweet 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

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Cool for 15 minutes, then poke holes in the cake.
  5. Pour sweetened condensed milk over the cake and let it cool completely.
  6. Spread whipped topping over the cake.
  7. Drizzle with caramel sauce and sprinkle with toffee bits.
  8. Refrigerate for at least 3 hours before serving.

Notes

For best results, use real pumpkin puree. You can also customize toppings as desired.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: pumpkin cake, fall dessert, easy dessert, cake recipe

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