This Better Than Anything Pumpkin Cake is a decadent, mouthwatering dessert that combines the flavors of pumpkin, warm spices, and gooey caramel. With a moist pumpkin-spiced cake base soaked in sweetened condensed milk and caramel, and topped with whipped topping and toffee bits, this cake is a guaranteed crowd-pleaser. Perfect for holiday gatherings or any fall occasion, this cake is as easy as it is delicious!
Ingredients
- 1 box yellow cake mix
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping
- 1/2 cup toffee bits (optional)
- Additional caramel sauce, for drizzling
Directions
Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, water, eggs, cinnamon, nutmeg, and baking powder. Mix until well combined and smooth.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Let the cake cool in the pan for about 10 minutes.
Add the Caramel and Condensed Milk
- Poke Holes in the Cake: Using a fork or skewer, poke holes all over the top of the warm cake to allow the filling to seep in.
- Pour the Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes for added moisture and sweetness.
- Add the Caramel Sauce: Drizzle the caramel sauce over the cake. Let the cake cool completely before proceeding to the next step.
Add the Toppings
- Top with Whipped Topping: Once the cake has cooled completely, spread the whipped topping evenly over the surface of the cake.
- Sprinkle Toffee Bits: Sprinkle toffee bits over the whipped topping for added crunch and flavor, if desired.
- Finish with Extra Caramel: Drizzle additional caramel sauce over the top of the whipped topping before serving for an extra gooey treat.
Serving and Storage Tips
- Serving: This cake is best served chilled. Let it sit in the fridge for at least an hour after adding the toppings to allow the flavors to meld together.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. The cake can also be made a day ahead, as it tastes even better after the flavors have settled.
- Freezing: You can freeze the unfrosted cake for up to 3 months. Thaw overnight in the fridge before adding the toppings and serving.
Helpful Notes
- Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Optional Add-Ins: For an extra flavor boost, try adding a teaspoon of pumpkin pie spice to the batter or a handful of chopped pecans for added crunch.
- Whipped Topping Substitute: If you prefer homemade whipped cream, you can beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then spread over the cake.
Tips from Well-Known Chefs
- Let the Flavors Soak In: Chef Ina Garten suggests allowing cakes with a soak to sit for a few hours or overnight in the fridge to let the flavors develop.
- Poke Smaller Holes: Chef Alton Brown recommends using a small skewer rather than a fork for more evenly distributed soak, which enhances the texture.
- Go Homemade with Caramel Sauce: Pastry Chef Claire Saffitz suggests making your own caramel sauce for a richer flavor. It’s easy to do and adds a special touch!
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes, simply use a gluten-free yellow cake mix in place of the regular one.
2. Can I use a different flavor of cake mix?
Absolutely! Spice cake mix works wonderfully and enhances the fall flavors even more.
3. Can I make my own caramel sauce?
Yes! Homemade caramel sauce is delicious and easy to make. Just cook sugar and a bit of water until it caramelizes, then add butter and heavy cream.
4. Is there a way to make this cake dairy-free?
Use dairy-free substitutes such as coconut condensed milk, a non-dairy whipped topping, and dairy-free caramel sauce.
5. Can I skip the toffee bits?
Of course! The toffee bits add a nice crunch, but you can leave them out or substitute with chopped nuts, chocolate chips, or even crushed graham crackers.
6. How can I make this cake less sweet?
You can reduce the amount of caramel sauce or use unsweetened whipped topping to cut back on the sweetness.
7. Can I use homemade whipped cream instead of store-bought?
Yes, homemade whipped cream works great and adds a fresh, rich flavor to the cake.
8. Can I add spices to the whipped topping?
A touch of cinnamon or nutmeg mixed into the whipped topping can add extra warmth and complement the pumpkin flavor.
9. Do I need to refrigerate the cake?
Yes, this cake is best stored in the refrigerator due to the whipped topping and caramel. It tastes best when chilled.
10. Can I use fresh pumpkin puree?
Yes, homemade pumpkin puree can be used. Just make sure it’s thick and well-drained before adding it to the batter.
This Better Than Anything Pumpkin Cake is a dreamy dessert that’s perfect for fall, combining the flavors of pumpkin, caramel, and whipped topping in a deliciously moist cake. Enjoy sharing this irresistible treat with friends and family!
