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Better Than Anything Pumpkin Cake

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This Better Than Anything Pumpkin Cake is the ultimate fall dessert, featuring a moist pumpkin-spiced yellow cake base soaked in sweetened condensed milk, then topped with whipped cream, caramel sauce, and crunchy toffee bits.

Ingredients

Scale

Cake Base

1 box (15.25 oz) yellow cake mix (such as Duncan Hines or Betty Crocker)

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

2 tablespoons brown sugar (light or dark)

1 teaspoon pumpkin pie spice

Topping & Filling

1 can (14 oz) sweetened condensed milk

1 container (8 oz) frozen whipped topping, thawed (e.g., Cool Whip or equivalent)

1 cup toffee bits (or chopped Heath or Skor bars)

1 cup caramel sauce (plus extra for drizzling when serving)

Instructions

1. Preheat and Prepare

  • Preheat your oven to 350°F (175°C).

  • Spray a 9×13-inch baking dish with non-stick spray and set aside.

2. Mix the Cake Batter

  • In a large mixing bowl, combine:

    • 1 box of yellow cake mix

    • 1 can of pumpkin puree

    • 2 tbsp brown sugar

    • 1 tsp pumpkin pie spice

  • Mix until just combined using a hand mixer or whisk. Do not overmix.

3. Bake

  • Pour the batter into the prepared baking dish.

  • Smooth the top evenly with a spatula.

  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cake cool on a wire rack for 15 minutes.

4. Poke and Pour

  • Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.

  • Pour the sweetened condensed milk evenly over the top, allowing it to seep into the holes.

5. Chill

  • Refrigerate the cake for at least 30 minutes to allow the milk to absorb.

6. Add Toppings

  • Spread the whipped topping evenly over the cooled cake.

  • Sprinkle toffee bits generously over the top.

  • Drizzle caramel sauce over everything.

7. Final Chill and Serve

  • Chill the cake for at least 3 hours, preferably overnight.

  • Before serving, add an extra drizzle of caramel sauce if desired.

  • Slice, serve, and enjoy!

Notes

  • Make-Ahead Friendly: This cake tastes best when chilled overnight, making it perfect for prepping a day before a gathering.

  • Don’t overmix the batter: Mix until just combined to keep the cake soft and fluffy.

  • Toffee bits: Use pre-crushed toffee bits, or crush Heath or Skor bars with a rolling pin for a homemade touch.

  • Caramel sauce: Use store-bought or homemade, but make sure it’s pourable—not too thick.

  • Alternative Toppings: Add crushed graham crackers, cinnamon sugar, or a sprinkle of sea salt for extra flair.

  • Storage: Store leftovers covered in the refrigerator for up to 5 days. Not recommended for freezing due to the whipped topping.

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