Why You’ll Love This Recipe
I love this cake because it takes almost no effort to make but delivers huge flavor. It’s a perfect combination of fluffy cake, pumpkin spice, and creamy layers. The sweetened condensed milk makes it incredibly moist, and the whipped topping gives it a light, dreamy finish. It’s the kind of cake I bring to fall gatherings, potlucks, or just make on a cool weekend when I want something sweet and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
15.25 ounces yellow cake mix (1 box, any favorite brand)
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
1 teaspoon pumpkin pie spice (or more to taste)
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub whipped topping, thawed
½ cup toffee bits or chopped pecans (optional for topping)
Ground cinnamon, for garnish (optional)
Directions
-
I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
-
In a large bowl, I combine the yellow cake mix, pumpkin purée, and pumpkin pie spice. I don’t add any eggs, oil, or water—just the mix and pumpkin.
-
I spread the thick batter evenly into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
Right after taking it out of the oven, I use the handle of a wooden spoon to poke holes all over the cake.
-
I pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes. Then I let the cake cool completely.
-
Once cooled, I spread the whipped topping over the cake and sprinkle with toffee bits or chopped pecans and a light dusting of cinnamon if I want to dress it up.
-
I chill the cake for at least an hour before serving so everything sets up perfectly.
Servings and Timing
This recipe serves 12–15.
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Cooling + Chilling Time: 1–2 hours
Total Time: About 2–2.5 hours (mostly inactive)
Variations
-
I sometimes use spice cake mix instead of yellow cake for an even deeper fall flavor.
-
For a dairy-free version, I use coconut whipped topping and sweetened condensed coconut milk.
-
I like adding crushed gingersnap cookies on top instead of toffee bits for extra crunch.
-
For a richer dessert, I drizzle caramel sauce over the whipped topping before serving.
-
Mini chocolate chips or white chocolate shavings also make a fun garnish.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days.
This cake is best served cold or at room temperature, so I don’t reheat it. The flavors and textures hold up beautifully in the fridge and even improve overnight.
FAQs
Can I use pumpkin pie filling instead of purée?
No, I stick with plain pumpkin purée. Pumpkin pie filling has added sugar and spices that can make the cake overly sweet and unbalanced.
Do I need to add eggs or oil to the cake mix?
Nope! Just the cake mix and pumpkin purée are enough. It bakes up moist and fluffy without any extra ingredients.
How far in advance can I make this cake?
I often make it a day ahead—the flavors get better as it sits and chills. It’s perfect for prepping before a party or gathering.
Can I freeze this cake?
I don’t recommend freezing it after adding the whipped topping. But the baked and soaked cake (without topping) can be frozen and topped later.
What can I use instead of toffee bits?
Crushed cookies, mini chocolate chips, chopped nuts, or even a drizzle of caramel all work as tasty alternatives.
Conclusion
This Better Than Anything Pumpkin Cake is a fall dessert that’s as easy to make as it is to devour. With its spiced pumpkin base, sweet milky drizzle, and creamy topping, every bite is a treat. I love how versatile it is, and it’s always a crowd favorite wherever I take it. If I want a dessert that tastes like autumn in a bite—this is it.
Print
Better Than Anything Pumpkin Cake
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Moist, rich, and full of fall flavor, this pumpkin cake is the ultimate dessert made with cake mix, pumpkin, and sweet toppings.
Ingredients
15.25 oz yellow cake mix (1 box, any brand)
1 cup pumpkin puree
½ cup vegetable oil
½ cup water
3 large eggs
1½ teaspoons pumpkin pie spice
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
½ cup toffee bits or crushed Heath bars
Caramel sauce, for drizzling
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the Cake:
In a large bowl, combine yellow cake mix, pumpkin puree, oil, water, eggs, and pumpkin pie spice. Mix until well combined and smooth.
Bake:
Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for about 10 minutes.
Poke & Soak:
Use the end of a wooden spoon to poke holes all over the top of the cake.
Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
Top & Chill:
Once cooled, spread whipped topping evenly over the cake.
Sprinkle toffee bits over the whipped topping and drizzle with caramel sauce.
Chill & Serve:
Refrigerate for at least 2 hours before serving for best flavor and texture.
Notes
For a stronger pumpkin flavor, increase pumpkin puree to 1¼ cups and reduce water slightly.
Cake is best made ahead — it gets even better as it chills and soaks up the sweetened milk.
Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
