Better Than Anything Pumpkin Cake
A moist pumpkin cake made with cake mix and pumpkin purée, baked with sweetened condensed milk, then topped with whipped cream, toffee bits, and caramel sauce for the ultimate fall dessert.
Ingredients
- 1 box 15.25 ounces yellow cake mix
- 15 ounces pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 can 14 ounces sweetened condensed milk
- 8 ounces frozen whipped topping thawed
- 1 cup toffee bits or Skor bits or chopped Heath bars
- 1 cup caramel sauce plus extra for serving
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch pan.
- In a large bowl, mix yellow cake mix, pumpkin purée, brown sugar, and pumpkin pie spice until smooth. Spread evenly in the pan.
- Pour sweetened condensed milk over the batter without stirring.
- Bake 40–45 minutes, until golden and a toothpick comes out clean. Let cool completely on a rack.
- Spread whipped topping over the cake, sprinkle with toffee bits, and drizzle generously with caramel sauce before serving.