Better Than Fall Pumpkin Cake
Better Than Fall Pumpkin Cake is an easy, ultra-moist dessert that starts with vanilla cake mix and pumpkin puree, then gets soaked in sweetened condensed milk and topped with Cool Whip, caramel sauce, and crunchy toffee bits. It’s a crowd-pleasing, make-ahead fall treat perfect for any gathering.
Ingredients
- 1 box vanilla cake mix plus eggs, oil, and water as required on the box
- 1 cup pumpkin puree
- 1 can 14 oz sweetened condensed milk
- 1 tub 8 oz Cool Whip, thawed
- ½ cup caramel sundae topping
- 1 cup Heath candy bits or crushed toffee bits
Instructions
- Preheat oven as directed on the cake mix box. Grease a 9x13-inch baking pan.
- Prepare the cake batter according to box instructions. Fold in pumpkin puree.
- Pour batter into prepared pan and bake as directed, about 30–35 minutes, until a toothpick comes out clean.
- Cool cake completely in the pan.
- Poke holes all over the cooled cake using a fork or wooden spoon handle.
- Pour sweetened condensed milk evenly over the cake to soak into the holes.
- Spread thawed Cool Whip evenly over the top.
- Drizzle caramel sundae topping over the whipped topping.
- Sprinkle Heath candy bits evenly across the surface.
- Refrigerate for at least 2 hours before serving.