Short Description
This Pumpkin Better Cake is an incredibly moist and flavorful dessert that combines the ease of a cake mix with the rich taste of pumpkin, caramel, and toffee. It’s a perfect treat for fall gatherings, holidays, or any time you crave a sweet and comforting indulgence. The combination of textures and flavors creates an unforgettable dessert experience that will have everyone asking for seconds.
Ingredients:
- 1 box spice cake mix (or yellow cake mix)
- 1 (15 oz) can pumpkin purée (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container Cool Whip (or homemade whipped cream)
- ½ cup caramel sauce (plus more for drizzle)
- ½ cup toffee bits (Heath bits work great)
- 1 tsp pumpkin pie spice (optional for extra flavor)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Ensure your oven rack is in the middle position to promote even baking.
Step 2:
In a large mixing bowl, combine the spice cake mix (or yellow cake mix) with the pumpkin purée. It’s crucial to use pumpkin purée, not pumpkin pie filling, as the latter contains added spices and sugars that will alter the recipe’s outcome. Mix the two ingredients together until well combined. Note that you do not need to add the eggs, oil, or water typically called for on the cake mix box. The batter will be quite thick, which is perfectly normal.
Step 3:
Grease a 9×13 inch baking dish thoroughly. This will prevent the cake from sticking and ensure easy removal. Pour the pumpkin cake batter into the prepared baking dish and spread it evenly with a spatula.
Step 4:
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cake during the last few minutes of baking to avoid over-baking.
Step 5:
Remove the cake from the oven and let it sit for a few minutes. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface. The more holes, the better, as this allows the sweetened condensed milk to seep through and saturate the cake.
Step 6:
Pour the sweetened condensed milk evenly over the warm cake. Ensure that the sweetened condensed milk gets into all the holes, as this is what makes the cake incredibly moist and decadent.
Step 7:
Drizzle the caramel sauce evenly over the top of the sweetened condensed milk layer. Use a good quality caramel sauce for the best flavor.
Step 8:
Allow the cake to cool completely. This is important because if the cake is still warm, the Cool Whip will melt.
Step 9:
Once the cake is completely cooled, spread the Cool Whip (or homemade whipped cream) evenly over the top. Make sure to cover the entire surface for a smooth, creamy layer.
Step 10:
Sprinkle the toffee bits evenly over the Cool Whip. If desired, add a light dusting of pumpkin pie spice for an extra layer of fall flavor.
Step 11:
Chill the cake in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and the cake to set properly.
Step 12:
Before serving, drizzle extra caramel sauce over the top for an appealing presentation and an added burst of flavor. Cut into squares and serve cold.
Why You’ll Love This Recipe:
- Easy to Make: It starts with a cake mix, making it a quick and simple dessert to prepare.
- Incredibly Moist: The sweetened condensed milk soaks into the cake, creating a melt-in-your-mouth texture.
- Perfect for Fall: The combination of pumpkin, spice, caramel, and toffee flavors makes it an ideal autumn treat.
- Crowd-Pleaser: Everyone loves the combination of sweet, creamy, and crunchy textures.
- Customizable: You can easily adapt the recipe to suit your preferences, such as using cream cheese frosting instead of Cool Whip or adding nuts.
Serving Suggestions:
- Serve chilled as a dessert for parties, potlucks, or family gatherings.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Garnish with a sprinkle of cinnamon or nutmeg for added flavor and visual appeal.
- Serve with a warm beverage, such as coffee, tea, or hot chocolate, for a cozy fall experience.
Tips:
- Ensure you use pumpkin purée, not pumpkin pie filling, for the correct flavor and texture.
- Poke plenty of holes in the cake to allow the sweetened condensed milk to soak in evenly.
- Cool the cake completely before adding the Cool Whip to prevent it from melting.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld together.
- For a richer flavor, use cream cheese frosting instead of Cool Whip.
- Add chopped pecans or walnuts for added texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
Preparation Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 2 hours 45 minutes (including chilling time)
Nutrition Information: (Approximate, per serving)
- Calories: 350
- Protein: 5g
- Sodium: 250mg
Conclusion:
This Pumpkin BetterCake is a decadent and irresistible dessert that is perfect for any occasion. With its moist cake, rich caramel, creamy topping, and crunchy toffee bits, it’s a guaranteed crowd-pleaser. The ease of using a cake mix combined with the delicious fall flavors makes it a must-try recipe for anyone who loves pumpkin and sweet treats. Enjoy!
Questions and Answers:
- Can I use a different type of cake mix? Yes, while spice cake mix complements the pumpkin flavor nicely, you can also use yellow cake mix or even chocolate cake mix for a different twist.
- Can I make this cake ahead of time? Absolutely! In fact, it’s recommended to make it ahead of time, as the flavors meld together and the cake becomes even more moist after chilling in the refrigerator for a few hours or overnight.
- Can I use homemade whipped cream instead of Cool Whip? Yes, you can certainly use homemade whipped cream. Just make sure it is stabilized to prevent it from becoming watery. You can stabilize whipped cream by adding a bit of gelatin or cornstarch.
- What if I don’t have toffee bits? If you don’t have toffee bits, you can substitute them with chopped Heath bars, crushed Oreos, or even chopped nuts like pecans or walnuts.
- Can I freeze this cake? While you can freeze this cake, the texture of the Cool Whip might change slightly. It’s best enjoyed fresh or within a few days of making it. If you do freeze it, wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
