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Better Than Anything Pumpkin Cake

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Better Than Anything Pumpkin Cake is an ultra-moist, fall-inspired poke cake soaked in sweetened condensed milk and topped with whipped topping, caramel sauce, and crunchy toffee bits. It’s an easy, crowd-pleasing dessert perfect for autumn gatherings.

Ingredients

  1. 1 box yellow or spice cake mix
  2. 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
  3. 3 large eggs
  4. Milk or water (as directed on cake mix)
  5. 1 (14 oz) can sweetened condensed milk
  6. 1 (8 oz) tub whipped topping (e.g., Cool Whip)
  7. 1/2 cup caramel sauce
  8. 1/2 cup Heath toffee bits or crushed toffee candy
  9. 1 tsp pumpkin pie spice (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  1. In a large bowl, mix together the cake mix, pumpkin purée, eggs, and milk or water (as directed on the box), plus pumpkin pie spice if using. Stir until smooth.
  2. Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the surface.
  4. Pour sweetened condensed milk evenly over the warm cake, letting it soak into the holes.
  5. Cool the cake completely at room temperature.
  6. Spread whipped topping evenly over the cake.
  7. Drizzle with caramel sauce and sprinkle toffee bits on top.
  8. Chill in the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Notes

  • Use spice cake mix for extra fall flavor.
  • Top with chopped pecans or walnuts for added crunch.
  • Chill for several hours or overnight for best texture and flavor.
  • Use stabilized whipped cream if making homemade topping.
  • Store without toppings if freezing the cake base ahead of time.

Nutrition

Find it online: https://thefamilycooking.com/better-than-anything-pumpkin-cake/