Description
A delicious Pumpkin Cake combining the rich taste of pumpkin 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.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes. Poke holes all over the cake with a wooden spoon handle.
- Pour the sweetened condensed milk evenly over the cake to seep into the holes.
- Let the cake cool completely. Spread the whipped topping over the entire cake.
- Drizzle caramel sauce generously on top.
- Sprinkle toffee bits evenly on top of the cake.
- Refrigerate for at least 3 hours before slicing and serving chilled.
Notes
Make sure ingredients are at room temperature for better mixing. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cake, fall dessert, caramel, toffee