Description
Better Than Anything Pumpkin Cake is a decadent fall dessert made with moist pumpkin spice cake, caramel, whipped topping, and crunchy toffee bits. Perfect for holidays or gatherings, it’s an easy, crowd-pleasing treat that’s rich and indulgent.
Ingredients
- 1 box spice cake mix
- 1 (15-ounce) can pumpkin purée (100% pure)
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 (8-ounce) tub whipped topping (or homemade whipped cream)
- 1/2 cup toffee bits or crushed Heath bars
- 1/2 teaspoon ground cinnamon (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix spice cake mix, pumpkin purée, and eggs until smooth. Pour into prepared dish.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While warm, poke holes all over the cake with the handle of a wooden spoon.
- Pour condensed milk evenly over the cake, letting it soak in.
- Drizzle caramel sauce generously over the top. Cool completely.
- Spread whipped topping evenly over cooled cake.
- Sprinkle with toffee bits and dust with cinnamon if desired.
- Chill at least 1 hour before serving.
Notes
- Pumpkin purée replaces oil and water, keeping the cake moist.
- Chill cake before adding whipped topping to keep it firm.
- Make ahead — the flavor improves after sitting overnight.
- Try with chocolate cake mix for a twist.
- Replace toffee with nuts, gingersnaps, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 360
- Sugar: 37g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
