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
- 1/2 cup Water
- 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 crushed pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick cooking spray or butter to ensure the cake releases easily after baking.
- Mix the Batter: 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 large lumps remain.
- Bake the Cake: Pour the batter into the prepared baking pan 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.
- Poke the Holes: While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes all over the surface of the cake. Aim for holes about an inch apart, going about halfway down into the cake.
- Add the Filling: In a small bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce. Slowly pour this mixture over the warm cake, making sure it seeps down into all the holes. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours.
- Frost and Garnish: Once the cake is chilled, spread the whipped topping evenly over the top. Drizzle with additional caramel sauce and sprinkle with toffee bits or pecans for a delightful crunch.
- Cook Time: 45 minutes
- Diet: Vegetarian