why make this recipe
Better Than Fall Pumpkin Cake is not just your average dessert; it’s a delightful combination of flavors that captures the essence of fall in every bite. With its moist texture and rich taste, this cake is perfect for gatherings, holidays, or simply enjoying with a cup of coffee. The mix of pumpkin, sweetened condensed milk, and caramel creates a heavenly treat that everyone will love. Plus, it’s easy to make, making it a great choice for both novice and experienced bakers!
how to make Better Than Fall Pumpkin Cake
Ingredients :
- 1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
- 1 cup pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 tub (8 ounces) Cool Whip, thawed
- 1/2 cup caramel sundae topping
- 1 cup Heath candy bits (or crushed toffee bits)
Directions :
- Preheat your oven according to the cake mix instructions.
- Prepare the vanilla cake mix according to the package directions, incorporating the pumpkin puree.
- Pour the batter into a greased baking dish and bake as directed.
- Once baked, allow the cake to cool completely.
- In a separate bowl, mix the sweetened condensed milk and Cool Whip.
- Spread the mixture evenly over the cooled cake.
- Drizzle caramel sundae topping over the top.
- Sprinkle with Heath candy bits.
- Chill in the refrigerator before serving.
how to serve Better Than Fall Pumpkin Cake
Serve this delicious cake chilled or at room temperature. It’s great on its own, but you can also add a dollop of extra Cool Whip or a drizzle of caramel on each slice for an added treat. Pair it with a cup of coffee or tea to enhance the flavors even more.
how to store Better Than Fall Pumpkin Cake
You can store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If possible, keep the caramel and candy bits separate until serving to maintain their texture.
tips to make Better Than Fall Pumpkin Cake
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- If you want a denser cake, you can use less water than called for in the cake mix instructions.
- For a little extra spice, consider adding cinnamon or nutmeg to the cake batter.
variation
You can change up the toppings by using different candy bits or adding nuts for extra crunch. Additionally, substituting the vanilla cake mix with spice cake mix can give an extra autumnal flavor.
FAQs
Can I use fresh pumpkin instead of canned for this recipe?
Yes, you can use fresh pumpkin, just make sure it is cooked and pureed before using.
How do I make this cake in advance?
You can bake and cool the cake ahead of time. Cover it and keep it in the fridge until you are ready to add the toppings and serve.
Is there a gluten-free option available?
Absolutely! You can use gluten-free vanilla cake mix as a substitute to make it gluten-free. Just follow the same recipe directions.
Better Than Fall Pumpkin Cake
Ingredients
Cake Ingredients
- 1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
Topping Ingredients
- 1 can 14 ounces sweetened condensed milk
- 1 tub 8 ounces Cool Whip, thawed
- 1/2 cup caramel sundae topping
- 1 cup Heath candy bits (or crushed toffee bits) Can substitute for different candy bits or nuts.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions.
- Prepare the vanilla cake mix according to the package directions, incorporating the pumpkin puree.
- Pour the batter into a greased baking dish and bake as directed.
- Once baked, allow the cake to cool completely.
Topping
- In a separate bowl, mix the sweetened condensed milk and Cool Whip.
- Spread the mixture evenly over the cooled cake.
- Drizzle caramel sundae topping over the top.
- Sprinkle with Heath candy bits.
- Chill in the refrigerator before serving.