Description
A moist pumpkin-spice cake soaked with sweetened condensed milk and caramel, then topped with whipped cream, toffee bits, and pecans — an easy, irresistible fall dessert!
Ingredients
Scale
- 1 box yellow or spice cake mix
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 3 large eggs
- ¼ cup milk
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel sauce (plus extra for topping)
- 1 tub (8 oz) whipped topping, thawed
- ½ cup crushed toffee bits or Heath pieces
- Optional: ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. In a large bowl, combine cake mix, pumpkin purée, oil, eggs, milk, pumpkin pie spice, and cinnamon. Mix until smooth and slightly thick. Pour into prepared pan and bake 28–32 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake. Pour the sweetened condensed milk slowly over the warm cake so it seeps into the holes, then drizzle caramel sauce on top. Cool completely and refrigerate for at least 2 hours (overnight for best flavor).
- Spread whipped topping evenly over the chilled cake. Sprinkle crushed toffee bits and pecans on top, then drizzle with more caramel sauce before serving.
Notes
This cake is best made ahead so the flavors can soak in overnight. Keep refrigerated and covered for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg