Better Than Fall Pumpkin Cake Recipe
This pumpkin poke cake with caramel and toffee is one of the easiest and most indulgent fall desserts you’ll ever make. With a moist pumpkin cake mix base, creamy condensed milk filling, and a topping of whipped cream, caramel drizzle, and crunchy toffee bits, it’s a guaranteed hit for Thanksgiving dessert tables, potlucks, and holiday gatherings.
Ingredients:
1 box vanilla cake mix (plus eggs, oil, and water as directed)
1 cup pumpkin puree
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) Cool Whip, thawed
1/2 cup caramel sundae topping
1 cup Heath candy bits (or crushed toffee bits)
Directions:
Preheat oven to 350°F (175°C).
Prepare the vanilla cake mix according to package instructions. Stir in the pumpkin puree for extra moistness.
Pour into a greased 9×13-inch baking dish and bake as directed.
Let the cake cool slightly.
Use the handle of a wooden spoon to poke holes all over the cake.
Slowly pour the sweetened condensed milk into the holes so it soaks into the cake.
Spread a thick layer of Cool Whip evenly over the cake.
Drizzle with rich caramel topping.
Sprinkle with crunchy toffee bits or Heath candy pieces for the perfect finishing touch.
Refrigerate for at least 2 hours before slicing.
Serve cold and enjoy this easy pumpkin dessert recipe!
Why This Recipe Works:
Easy cake mix hack no complicated steps
Moist, rich, and full of pumpkin spice flavor
A top-rated Thanksgiving pumpkin dessert idea
Perfect make-ahead dessert for holidays and parties
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