This cake is one that will pretty much be a keeper after the first time you make it. As I mentioned in another post, I know there are some people out there just passing this one by because they don’t care for pumpkin (I just don’t understand it, but it is okay, I accept you…), but if you like pumpkin, this is definitely one to try!
I pretty much overdose (in a good way) on all things pumpkin in the fall. This year I literally couldn’t wait for my first pumpkin dessert, and whipped out the ingredients for pumpkin bread before Labor Day weekend even came to a close. I seriously love pumpkin that much. It is problem, I get it.
This cake came to be when I was making a dessert for some company, wanted something pumpkin, but a little fancier that the usual pumpkin bread. It came together easily, and the flavor was out of this world! I loved how moist the cake was, and the whipped topping and heath crunch, just finished it off right.
This is not a usual recipe for me….I usually make everything from scratch! This is one of the very few times you will see me putting a boxed cake mix and a tub of cool whip in the ingredients, but even someone like me who loves to cook and bake needs to take some shortcuts sometimes. Enjoy the ease of this recipe, and the compliments when it is served.
- 1 boxed spice cake mix
- 1 15-ounce can pumpkin puree
- 1 large egg
- ⅓ cup canola oil
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 12 oz can sweetened condensed milk
- 1 container whipped topping, thawed
- ½ cup salted caramel sauce, store bought or homemade + some to drizzle over the top if desired
- ½ cup toffee bits
- ½ cup mini dark chocolate chips
- Preheat oven to 350F
- Coat a 9×13-inch pan with baking spray or line it with parchment paper, set aside.
- In a large bowl, add the cake mix, pumpkin puree, egg, oil, spices and beat until smooth and combined, about 2-3 minutes
- Bake for about 28 to 30 minutes (test with a toothpick to see if it comes out clean)
- While the cake is in the oven, combine the sweetened condensed milk, caramel sauce and whisk, set aside.
- Remove cake from the oven when it’s done and use the end of a wooden spoon to poke holes all over the cake. Make sure they are evenly spaced.
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, making sure it is evenly distributed
- Place cake in the fridge for about 30 minutes to cool slightly before adding the whipped topping
- Remove cake from the fridge, evenly spread the whipped topping over the surface
- Sprinkle with toffee bits and chocolate chips. Drizzle with more caramel if desired
- Cover cake, and refrigerate for at least 2 hours, preferably overnight before slicing and serving. Cake will keep in the fridge for up to 5 days