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
- 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.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes, then poke holes in the cake.
- Pour sweetened condensed milk over the cake and let it cool completely.
- Spread whipped topping over the cake.
- Drizzle with caramel sauce and sprinkle with toffee bits.
- 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