Pumpkin Better Cake with Caramel, Toffee, and Whipped Topping Recipe

Introduction

Pumpkin Better Cake is a moist, flavorful dessert perfect for fall gatherings or any time you want a comforting sweet treat. Combining pumpkin spice with creamy caramel and toffee, this cake offers layers of delicious textures and flavors that everyone will love.

Ingredients

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 can (14 oz) sweetened condensed milk
• 1 tub (8 oz) whipped topping
• 1 cup caramel sauce
• 1/2 cup toffee bits

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly.
2. Step 2: In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg until the batter is smooth and well combined.
3. Step 3: Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Step 4: Allow the cake to cool for about 15 minutes, then use the handle of a wooden spoon to poke holes evenly all over the surface of the cake.
5. Step 5: Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool completely to absorb the milk.
6. Step 6: Once cooled, spread the whipped topping evenly over the cake. Drizzle the caramel sauce on top and sprinkle with toffee bits for added crunch and sweetness.
7. Step 7: Refrigerate the cake for at least 3 hours before serving. Chilling helps the flavors meld and makes slicing easier.

Tips & Variations

• Use fresh pumpkin puree if possible for a richer, fresher taste.
• Swap out toffee bits for chopped pecans or walnuts for a nutty variation.
• To make this cake dairy-free, try using coconut whipped topping and a suitable caramel alternative.
• Add a pinch of cloves or allspice to the spice mix for deeper fall flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the whipped topping and caramel drizzle. When ready to serve, slice with a warm knife for clean cuts. This cake is best enjoyed cold or at room temperature after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars that can affect the cake’s flavor and texture.

Can I prepare this cake a day in advance?

Yes, this cake actually benefits from resting overnight in the refrigerator, as it allows the flavors to meld and the cake to become moist and tender.

Pumpkin Better Cake with Caramel, Toffee, and Whipped Topping Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Pumpkin Better Cake is a moist, flavorful autumn-inspired dessert that combines a simple yellow cake mix with pumpkin puree and warm spices. Topped with creamy whipped topping, sweet caramel sauce, and crunchy toffee bits, this no-fuss cake is perfect for holiday gatherings or cozy family dinners.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Toppings and Finishing

• 1 can (14 oz) sweetened condensed milk
• 1 tub (8 oz) whipped topping
• 1 cup caramel sauce
• 1/2 cup toffee bits

Instructions

1. Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking pan thoroughly to prevent sticking.
2. Mix the Cake Batter: In a large bowl, combine the yellow cake mix, pumpkin puree, brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Stir the ingredients together until the mixture is smooth and well blended.
3. Bake the Cake: Pour the prepared batter evenly into the greased baking pan. Place it in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
4. Poke Holes in the Cake: Remove the cake from the oven and allow it to cool for about 15 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake to allow subsequent toppings to soak in.
5. Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes. This adds moisture and sweetness to the cake layers. Let the cake cool completely to room temperature.
6. Top the Cake: Spread the whipped topping evenly across the cooled cake surface. Drizzle the caramel sauce over the whipped topping and then sprinkle the toffee bits liberally on top for texture and extra flavor.
7. Chill and Serve: Refrigerate the finished cake for at least 3 hours before serving. Chilling allows the flavors to meld beautifully and makes slicing the cake neater and easier.

Notes

• You can substitute canned pumpkin puree with homemade pumpkin puree if preferred.
• For an extra festive touch, sprinkle chopped pecans along with toffee bits.
• Make sure the cake is cool before adding whipped topping to prevent it from melting.
• Store leftovers covered in the refrigerator for up to 3 days.
• Using high-quality caramel sauce enhances the flavor significantly.

Keywords: pumpkin cake, autumn desserts, easy pumpkin recipe, caramel toffee cake, holiday baking