Ingredients
Scale
- 1 (15.25 oz) box yellow or vanilla cake mix
- 1 can (15 oz) pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) Cool Whip, thawed
- 1/2 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, pumpkin puree, and pumpkin pie spice until well combined. The batter will be very thick. Do not add the eggs, oil, or water listed on the cake mix box.
- Spread the batter evenly into the prepared pan and bake for about 25 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, going only about halfway through the cake. Do not poke all the way to the bottom.
- Slowly pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Cool completely, then refrigerate until well chilled.
- Spread the thawed Cool Whip evenly over the cake.
- Drizzle with caramel sauce and sprinkle with toffee bits. For the best texture and appearance, add the caramel and toffee shortly before serving.
- Keep refrigerated until ready to serve.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- The batter should be thick; do not add the extra ingredients listed on the cake mix box.
- Poke the holes only halfway through the cake so the sweetened condensed milk does not pool underneath.
- For make-ahead preparation, bake and soak the cake 1–2 days ahead, then add the topping before serving.
- Add the caramel sauce and toffee bits shortly before serving for the freshest appearance and crunch.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American