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 cake mix box instructions.
2. Prepare the cake batter as directed on the box, then fold in the pumpkin puree until well combined.
3. Pour the batter into a greased baking pan and bake as instructed on the box until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely.
5. Using a fork, poke holes all over the surface of the cooled cake.
6. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
7. Spread the thawed Cool Whip evenly over the top of the cake.
8. Drizzle the caramel sundae topping generously over the Cool Whip layer.
9. Sprinkle the Heath candy bits evenly on top.
10. 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: 50 minutes
Kcal: Approximately 400 kcal per serving | Servings: 12 servings
Tips:
Use high-quality pumpkin puree for the best flavor and texture.
For extra crunch, add Heath candy bits just before serving to keep them crisp.