Pumpkin Cake Bliss: The Best Homemade Recipe for Fall Treats
Enjoy the best homemade pumpkin cake this fall with a delightful topping.
Equipment
- oven
- 9x13-inch baking dish
- Mixer
- spatula
- wire rack
Ingredients
For the cake
- 15 ounce canned pumpkin puree one can
- 1 box yellow cake mix only use the cake mix
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
For the topping
- 14 ounce sweetened condensed milk one can
- 8 ounce frozen whipped topping thawed
- 4 ounces toffee bits
- 1 cup caramel sauce
Instructions
Baking Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with non-stick spray.
- Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl until fully combined and smooth.
- Pour the batter into the prepared baking dish using a spatula to spread it evenly.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Poke holes about every inch on the top of the cake with the round end of a wooden spoon or spatula.
- Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes.
- Place the cake in the fridge for at least ½ an hour.
- Spread the cool whip all over the top when removed from the fridge.
- Sprinkle the toffee bits over the top and drizzle with the caramel sauce.
- Refrigerate the cake for a minimum of 3 hours or overnight for best results.
Notes
Store this cake covered in the fridge for up to 5 days. If freezing, do not add whipped topping, caramel sauce, and toffee until ready to serve.
Nutrition
Serving: 1sliceCalories: 428kcalCarbohydrates: 81gProtein: 6gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 450mgPotassium: 259mgFiber: 2gSugar: 50g
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