Better Than Fall Pumpkin Cake
A delightful cake combining pumpkin, sweetened condensed milk, and caramel, perfect for fall gatherings and enjoyed with coffee.
Ingredients
Cake Ingredients
- 1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
Topping Ingredients
- 1 can 14 ounces sweetened condensed milk
- 1 tub 8 ounces Cool Whip, thawed
- 1/2 cup caramel sundae topping
- 1 cup Heath candy bits (or crushed toffee bits) Can substitute for different candy bits or nuts.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions.
- Prepare the vanilla cake mix according to the package directions, incorporating the pumpkin puree.
- Pour the batter into a greased baking dish and bake as directed.
- Once baked, allow the cake to cool completely.
Topping
- In a separate bowl, mix the sweetened condensed milk and Cool Whip.
- Spread the mixture evenly over the cooled cake.
- Drizzle caramel sundae topping over the top.
- Sprinkle with Heath candy bits.
- Chill in the refrigerator before serving.
Notes
Serve chilled or at room temperature. Add a dollop of extra Cool Whip or caramel on each slice for more flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 30g
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