Better Than Fall Pumpkin Cake
Better Than Fall Pumpkin Cake is a fluffy, moist, and spiced pumpkin dessert that comes together quickly and makes the perfect seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
1 cup pumpkin puree
1 can (14 ounces) sweetened condensed milk
1 tub (8 ounces) Cool Whip, thawed
1/2 cup caramel sundae topping
1 cup Heath candy bits (or crushed toffee bits)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
Prepare the vanilla cake mix according to the package instructions, then stir in the pumpkin puree until well combined.
Pour the batter into the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the cake, about one inch apart.
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Let the cake cool completely.
Once cooled, spread the thawed Cool Whip evenly over the top of the cake.
Drizzle the caramel sundae topping generously over the Cool Whip layer.
Sprinkle the Heath candy bits evenly on top, pressing them lightly into the Cool Whip.
Refrigerate the cake for at least one hour before serving to allow the flavors to meld and the cake to set.
Slice into 12 servings and enjoy this rich, indulgent pumpkin cake perfect for fall celebrations!
Notes
For best results, make this cake a day ahead. The longer it chills, the more the sweetened condensed milk soaks in, giving you an even richer, creamier texture
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 360–380 kcal
- Sugar: 32–35 g
- Sodium: 200–220 mg
- Fat: 18–20 g
- Saturated Fat: 11–12 g
- Unsaturated Fat: 6–7 g
- Trans Fat: 0–0.5 g