Pumpkin Cake
Dreamy Pumpkin Cake
This decadent pumpkin dessert is the perfect fall treat. A moist, spiced cake is soaked in sweetened condensed milk, then topped with fluffy whipped cream, luscious caramel, and crunchy toffee bits. It’s easy to make, hard to resist, and sure to be a seasonal favorite.
🍁 Why You’ll Love This Cake
- Simple recipe using common pantry ingredients
- Full of cozy spices and rich pumpkin flavor
- A delicious mix of creamy, fluffy, and crunchy textures
- Great for potlucks, parties, or a sweet night in
- Basically autumn in dessert form
🧁 Ingredients:
| Ingredient | Amount |
|---|---|
| Yellow cake mix | 1 box |
| Pumpkin puree | 1 (15 oz) can |
| Brown sugar | 2 tablespoons |
| Ground cinnamon | ½ teaspoon |
| Ground ginger | ¼ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Sweetened condensed milk | 1 (14 oz) can |
| Whipped topping | 1 (8 oz) tub |
| Caramel sauce | 1 cup |
| Toffee bits | ½ cup |
👩🍳 How to Make It:
- Get the Oven Ready:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch pan. - Make the Cake Batter:
In a large mixing bowl, combine the cake mix, pumpkin puree, brown sugar, and spices (cinnamon, ginger, nutmeg). Mix until fully combined and smooth. - Bake:
Pour the batter into your prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Poke & Pour:
Allow the cake to cool for about 15 minutes. Then, using the handle of a wooden spoon, poke holes evenly across the surface. Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes. Cool completely. - Add the Toppings:
Once cooled, spread the whipped topping evenly over the cake. Drizzle with caramel sauce, then sprinkle with toffee bits. - Chill & Enjoy:
Refrigerate the cake for at least 3 hours before serving. This gives the flavors time to blend and makes it easier to slice.
