Step-by-step instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Mix until everything is smooth.
- Pour the batter into your prepared baking pan, spreading it out evenly.
- Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean.
- Allow the cake to cool for about 15 minutes. Then, using a wooden spoon handle, poke holes all over the cake—this is where all the yummy toppings will soak in!
- Pour the sweetened condensed milk evenly over the top, ensuring it seeps into those holes.
- Let the cake cool completely.
- Once cooled, spread the whipped topping evenly over the cake.
- Generously drizzle caramel sauce on top, then sprinkle the toffee bits for that extra crunch!
- For the best results, refrigerate the cake for at least 3 hours before serving. Enjoy chilled!
Best ways to enjoy it
Serving this Pumpkin Cake is as delightful as making it! I recommend slicing it into squares and plating each piece with a drizzle of extra caramel sauce and a dollop of whipped cream. Pair it with a warm cup of spiced apple cider or a fragrant chai tea for a truly cozy experience. This dessert also pairs beautifully with vanilla ice cream or a scoop of pumpkin spice gelato!
Keeping leftovers fresh
If you’re lucky enough to have leftovers (which isn’t often), here’s how to keep your Pumpkin Cake fresh. Store it in an airtight container in the refrigerator for up to 5 days. If you need to preserve it longer, you can freeze individual slices wrapped in plastic wrap, then placed in a freezer-safe bag. Just thaw it in the fridge overnight before indulging again!
Helpful cooking tips
- Don’t skip the cooling: Letting the cake cool completely before topping is crucial. It prevents the whipped topping from melting into the cake.
- Poke holes all over: The more holes you poke, the more sweetened condensed milk can seep in, making every bite more delicious!
- Chill before serving: The longer you let it chill, the better the flavors meld together. Trust me; it’s worth the wait!
Creative twists
Feeling adventurous? Here are some variations you can try:
- Nutty delight: Add chopped walnuts or pecans to the batter for a delicious crunch.
- Spice it up: Swap the spices with pumpkin pie spice for a shortcut.
- Make it a layered dessert: Use this recipe as a base and create a layered trifle with cake, whipped topping, caramel, and more toffee bits for added flair.
Common questions
How long does it take to make the Pumpkin Cake?
From start to finish, you’ll need about 40-45 minutes for preparation and baking, plus cooling and chilling time. So, while it is quick, keep in mind the chilling time for the best results!
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, be sure to roast or steam it until tender, then puree it until smooth to use in this recipe.
What’s the best way to store this cake?
Keep it refrigerated in an airtight container. You can also freeze it for longer storage, but it’s best enjoyed fresh!
This Pumpkin Cake is a celebration of all that is delightful about fall—warm spices, rich flavors, and unabashed indulgence. Dive in and enjoy every bite!
