Pumpkin Better Cake with Caramel, Toffee, and Whipped Topping Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
