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Better Than Anything Pumpkin Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 63 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 35 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Better Than Anything Pumpkin Cake is a moist, flavorful dessert perfect for fall or any time you crave a pumpkin treat. Made with a yellow cake mix and pumpkin puree, it’s enhanced with brown sugar and pumpkin pie spice for the ideal autumn flavor. After baking, sweetened condensed milk is poured over to soak into the cake, creating a luscious, rich base. Topped with whipped cream, toffee bits, and caramel sauce, this cake offers a delightful combination of creamy, crunchy, and sweet notes in every bite.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice

Topping & Decoration

  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (Cool Whip or stabilized whipped cream)
  • 1 cup toffee bits (or chopped Heath/Skor bars)
  • 1 cup caramel sauce
  • Optional: sea salt flakes
  • Optional: chopped pecans

Instructions

  1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to ensure the cake doesn’t stick.
  2. Mix the Cake Batter. In a large bowl, combine the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Stir until the batter is smooth and well incorporated.
  3. Bake the Cake. Pour the batter into the prepared baking dish and spread evenly. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool for about 15 minutes.
  4. Prepare the Cake for Soaking. Using a fork or skewer, poke holes about 1 inch apart all over the surface of the warm cake. This will allow the condensed milk to soak in properly.
  5. Add Sweetened Condensed Milk. Slowly pour the can of sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
  6. Chill the Cake. Place the cake in the refrigerator and chill for 30 minutes to allow the milk to fully absorb into the cake.
  7. Add Whipped Topping. Spread the whipped topping evenly over the chilled cake, creating a smooth, creamy layer.
  8. Finish with Toppings. Sprinkle the toffee bits generously over the whipped topping and drizzle with caramel sauce. Optionally, add sea salt flakes and chopped pecans to enhance flavor and texture.
  9. Final Chill and Serve. Chill the cake for at least 3 hours or preferably overnight before serving. This chilling time helps the flavors meld together and the cake to set perfectly.

Notes

  • Make sure the cake is slightly warm before poking holes and adding condensed milk to ensure better absorption.
  • For a stronger pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice or a pinch of cinnamon.
  • Stabilized whipped cream can be used instead of Cool Whip for a fresher taste.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • Add chopped pecans or sprinkle sea salt flakes to add texture contrast and depth of flavor.
  • This cake can also be made gluten-free by using a gluten-free yellow cake mix.

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