Ingredients
- 15.25 oz box yellow cake mix (do not add box instructions)
- 15 oz can pumpkin purée
- 2 teaspoons pumpkin pie spice
- 14 oz can sweetened condensed milk
- 8 oz container whipped topping, thawed
- ½ cup toffee bits
- ½ cup caramel sauce
- Non-stick cooking spray (for greasing)
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, combine yellow cake mix, pumpkin purée, and pumpkin pie spice. Mix with an electric mixer until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean and the cake starts to pull away from the edges.
- Let the cake cool completely to room temperature.
- Use a skewer or straw to poke holes all over the cake, about 1 inch apart.
- Pour the sweetened condensed milk evenly over the top of the cake. Chill in the refrigerator for 30 minutes.
- Spread the whipped topping evenly over the cake.
- Drizzle caramel sauce over the whipped topping and sprinkle with toffee bits.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
- Make ahead for convenience—the flavor improves after chilling.
- Store leftovers covered in the refrigerator for up to 5 days.
- Try different toppings like crushed gingersnaps or chopped pecans for variety.
- Use homemade whipped cream if preferred for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 51g
- Sodium: 365mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.1g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 22mg
