Ingredients
Scale
- 1 box (15.25 oz) Spice Cake Mix (or Yellow Cake Mix)
- 1 can (15 oz) Pumpkin Puree (not pumpkin pie filling)
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1/4 cup Water
- 1 teaspoon Pumpkin Pie Spice
- 1 can (14 oz) Sweetened Condensed Milk
- 1/2 cup Caramel Sauce (plus extra for drizzling)
- 1 container (8 oz) Whipped Topping, thawed
- 1/2 cup Toffee bits or chopped pecans (optional garnish)
Instructions
- Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray to ensure the cake releases easily after baking. - Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice. Use a hand mixer or whisk to blend the ingredients until the batter is smooth and well-combined, typically about 2 minutes. - Step 3: Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for about 5 to 10 minutes. - Step 4: Poke the Holes
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake. Space them about an inch apart to allow the filling to distribute evenly. - Step 5: Add the Filling
In a small bowl, whisk together the sweetened condensed milk and the caramel sauce. Pour this mixture slowly over the warm cake, making sure it seeps into all the holes you created. - Step 6: Chill and Frost
Allow the cake to cool completely at room temperature, then place it in the refrigerator for at least 30 minutes. Once chilled, spread the whipped topping evenly over the top of the cake. - Step 7: Garnish and Serve
Drizzle additional caramel sauce over the whipped topping in a decorative pattern. If desired, sprinkle toffee bits or chopped pecans over the top for a bit of crunch. Slice and enjoy!
- Cook Time: 45 minutes
- Diet: Vegetarian