Description
A super moist and flavorful pumpkin cake with warm spices, topped with whipped cream and caramel drizzle. Perfect for fall gatherings!
Ingredients
Units
Scale
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
For the Filling:
- 1 can (14 oz) sweetened condensed milk
For the Topping:
- 1 tub (8 oz) whipped topping (like 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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Cake Batter – In a large bowl, mix the cake mix, pumpkin puree, eggs, oil, vanilla, and spices until well combined. Pour the batter into the prepared baking dish.
- Bake – Bake for 25-30 minutes or until a toothpick inserted into 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 the sweetened condensed milk over the cake, letting it soak into the holes. 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
- Swap the yellow cake mix for spice cake mix for extra flavor.
- Use homemade whipped cream instead of Cool Whip for a fresher taste.
- For a fun twist, drizzle with melted white chocolate instead of caramel.