Description
A super simple pumpkin cake soaked in caramel sauce and topped with fluffy whipped cream—perfect for autumn gatherings!
Ingredients
Scale
For the Cake:
- 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
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
For the Topping:
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/2 teaspoon cinnamon (optional, for garnish)
- 1/4 cup caramel sauce, for drizzling
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the Cake Batter – In a large bowl, mix cake mix, pumpkin puree, eggs, oil, milk, vanilla, and pumpkin pie spice until smooth. Pour into the prepared baking dish.
- Bake – Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes.
- Poke Holes – Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- Add Filling – Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Then drizzle ½ cup caramel sauce on top. Let the cake cool completely.
- Top with Whipped Cream – Spread the whipped topping evenly over the cake. Sprinkle with cinnamon, drizzle with caramel sauce, and top with chopped pecans if desired.
- Chill & Serve – Refrigerate for at least 1 hour before serving for the best texture. Enjoy!
Notes
- ap spice cake mix for yellow cake mix + 1 teaspoon extra cinnamon.
- Use homemade whipped cream for a fresher taste.
- Add a sprinkle of sea salt for a salted caramel twist.
- Store leftovers in the fridge for up to 4 days.