Description
This Pumpkin Dream Cake is a moist and flavorful dessert perfect for autumn gatherings. Combining a yellow cake mix with pumpkin puree and warm spices, it’s baked to perfection, then topped with sweetened condensed milk, whipped topping, caramel sauce, and crunchy toffee bits for a decadent treat that’s sure to impress.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Toppings
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir gently until the batter is smooth and well blended.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Let the cake cool in the pan for about 15 minutes. Using the handle of a wooden spoon, poke holes evenly all over the surface of the cake to allow the condensed milk to seep in.
- Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely to absorb the milk.
- Assemble Toppings: Once the cake has cooled, spread the whipped topping evenly over the surface. Drizzle with caramel sauce and sprinkle the toffee bits on top for added texture and sweetness.
- Chill Before Serving: Refrigerate the assembled cake for at least 3 hours to set and enhance the flavors. Serve chilled and enjoy your Pumpkin Dream Cake.
Notes
- Ensure the cake is completely cool before spreading the whipped topping to prevent melting.
- If you don’t have toffee bits, chopped nuts or crushed cookies can be a good substitute.
- This cake is best served chilled, so plan ahead for refrigeration time.
- The cake mix can be substituted with gluten-free yellow cake mix if desired.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
