Description
A moist and decadent pumpkin cake layered with caramel, whipped topping, and toffee bits.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 container (8 ounces) whipped topping
- 1 cup toffee bits
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the cake mix according to package instructions, then stir in the pumpkin puree.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes, then poke holes all over the top using the end of a wooden spoon.
- Pour the sweetened condensed milk over the cake, followed by the caramel sauce. Let it soak in.
- Refrigerate the cake for at least 1 hour.
- Spread the whipped topping over the cooled cake and sprinkle with toffee bits before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American