Description
This cozy fall dessert is soaked in sweetened condensed milk and caramel, topped with whipped cream and toffee bits for the ultimate seasonal indulgence.
Ingredients
Cake:
1 box spice cake mix (or yellow/white mix + pumpkin pie spice)
15 oz pumpkin puree
(Optional: eggs, oil, milk, or sour cream—depending on cake mix instructions)
Soak:
1 can (12–14 oz) sweetened condensed milk
1 jar (11–16 oz) caramel sauce
Topping:
Whipped topping or cream cheese frosting
Toffee bits or crushed Heath/Skor bars
Instructions
Preheat oven to 350 °F (175 °C). Grease or line a 9×13″ baking dish.
Mix cake mix, pumpkin puree, and any extra ingredients your mix calls for until smooth.
Pour batter into the dish and bake 25–40 minutes, until a toothpick comes out clean.
Cool for 10 minutes, then poke holes ~1″ apart using a wooden spoon handle.
Pour sweetened condensed milk over the cake, letting it seep into the holes.
Drizzle with caramel sauce and refrigerate for 1–12 hours.
Before serving, spread with whipped topping or cream cheese frosting, drizzle more caramel, and sprinkle with toffee bits.
Notes
Use yellow cake mix plus extra pumpkin spice if spice mix isn’t available.
For richer flavor, use cream cheese frosting instead of whipped topping.
Chill cake overnight for best flavor infusion.
Add chopped pecans or walnuts for extra texture.
- Prep Time: ~10–15 minutes
- Cook Time: ~25–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
