Better Than Fall Pumpkin Cake
This Better Than Fall Pumpkin Cake is a moist vanilla-pumpkin dessert soaked in sweetened condensed milk, topped with Cool Whip, drizzled with caramel, and sprinkled with crunchy Heath bits—an easy, crowd-pleasing treat that tastes like autumn in every bite.
Calories:
Ingredients
- 1 box vanilla cake mix plus eggs, oil, and water as required on the box
- 1 cup pumpkin puree
- 1 can 14 ounces sweetened condensed milk
- 1 tub 8 ounces Cool Whip, thawed
- ½ cup caramel sundae topping
- 1 cup Heath candy bits or crushed toffee bits
Instructions
- Preheat the oven to 350°F as directed on the cake mix box and grease a 9×13-inch pan. Prepare the vanilla cake mix as instructed, then fold in pumpkin puree until smooth.
- Pour into the pan and bake for 28–32 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Poke holes all over the cooled cake with a fork and slowly pour sweetened condensed milk over the top to let it soak in.
- Spread Cool Whip evenly over the cake, drizzle generously with caramel topping, and sprinkle Heath candy bits for crunch.
- Refrigerate for at least 2 hours before slicing to allow the flavors to meld and for easier cutting. Serve chilled.