Ingredients
Scale
- 1 box (15.25 oz) spice 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 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup toffee bits or crushed pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter to ensure the cake releases easily after baking.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Use a hand mixer or a whisk to blend the ingredients until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven but do not let it cool completely yet.
- While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake. Space the holes about an inch apart, making sure to go about halfway down into the cake.
- In a small bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce. Pour this mixture slowly over the warm cake, directing it into the holes. Let the cake cool completely on the counter, then refrigerate for at least 1 hour.
- Once the cake is cold, spread the whipped topping evenly over the surface. Drizzle with extra caramel sauce and sprinkle with toffee bits or crushed pecans for a delightful crunch.
- Cook Time: 45 minutes
- Diet: Vegetarian