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
