Better Than Fall Pumpkin Cake
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
- 1/2 cup caramel sundae topping
- 1 cup Heath candy bits (or crushed toffee bits)
Directions:
1. Preheat oven according to the vanilla cake mix box instructions.
2. Prepare the vanilla cake mix batter according to the package directions, adding eggs, oil, and water as required.
3. Stir in the pumpkin puree to the batter until fully combined.
4. Pour the batter into a greased 9x13-inch baking pan.
5. Bake as directed on the cake mix box, typically 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan.
7. Once cooled, pour the sweetened condensed milk evenly over the cake.
8. Spread the thawed Cool Whip on top of the condensed milk layer.
9. Drizzle the caramel sundae topping over the Cool Whip layer.
10. Sprinkle Heath candy bits evenly over the caramel topping.
11. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 50 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
Use fresh pumpkin puree for a more vibrant flavor and natural sweetness.
Chill the cake thoroughly for the best texture and to enhance the flavors.