Better Than Fall Pumpkin Cake

Slice of Better Than Fall Pumpkin Cake topped with cream and spices
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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!

Slice of Better Than Fall Pumpkin Cake topped with cream and spices
Table of Contents

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 :

  1. Preheat your oven according to the cake mix instructions.
  2. Prepare the vanilla cake mix according to the package directions, incorporating the pumpkin puree.
  3. Pour the batter into a greased baking dish and bake as directed.
  4. Once baked, allow the cake to cool completely.
  5. In a separate bowl, mix the sweetened condensed milk and Cool Whip.
  6. Spread the mixture evenly over the cooled cake.
  7. Drizzle caramel sundae topping over the top.
  8. Sprinkle with Heath candy bits.
  9. 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 absolutely use fresh pumpkin! Just make sure you cook and puree it until smooth. Fresh pumpkin can add a richer flavor, but it’s important to remove excess moisture so the cake bakes properly.

How to Make Fresh Pumpkin Purée:

  1. Choose a sugar pumpkin or pie pumpkin (not a carving pumpkin).
  2. Cut in half, scoop out seeds, and place cut-side down on a baking sheet.
  3. Bake at 400°F (200°C) for 35–50 minutes until tender.
  4. Scoop out the flesh and puree in a blender until smooth.
  5. Drain excess liquid using a fine mesh strainer or paper towel for 15–30 minutes.

Note: A 15-ounce can of pumpkin equals about 1¾ cups of puree.

How do I make this cake in advance?

Making this cake ahead of time is a fantastic option, especially for holidays or gatherings. This cake actually tastes even better the next day as the flavors blend together.

Make-Ahead Instructions:

  • Bake the cake as directed and let it cool completely.
  • Poke holes and pour the sweetened condensed milk over the top.
  • Cover tightly with plastic wrap or foil and refrigerate up to 24 hours in advance.
  • Wait to add toppings like Cool Whip, caramel, and toffee bits until just before serving for the best texture.

Tip: If serving the next day, allow the cake to rest at room temperature for 15 minutes before topping and slicing.

Is there a gluten-free option available?

Yes! You can easily make this recipe gluten-free by using a certified gluten-free cake mix.

How to Make It Gluten-Free:

  • Use a gluten-free vanilla or spice cake mix.
  • Check that your toppings—like toffee bits and caramel—are also labeled gluten-free.
  • Follow the recipe exactly the same way. No other substitutions are needed.

This modification keeps the texture moist and delicious while making the dessert safe for gluten-sensitive guests.

More Fall & Holiday Recipes You’ll Love

If you enjoyed this Better Than Fall Pumpkin Cake, you’ll fall in love with more cozy, festive treats from my kitchen! Whether you’re craving no-bake sweets, pumpkin-packed desserts, or Christmas classics, there’s something for every occasion:

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Slice of Better Than Fall Pumpkin Cake topped with cream and spices

Better Than Fall Pumpkin Cake

A delightful cake combining pumpkin, sweetened condensed milk, and caramel, perfect for fall gatherings and enjoyed with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

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.

Notes

Serve chilled or at room temperature. Add a dollop of extra Cool Whip or caramel on each slice for more flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 30g
Keyword Easy Cake Recipe, Fall Dessert, Heath Bar Topping, Pumpkin Cake, Sweetened Condensed Milk
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  • chef Amelia from my flavor recipes
    Founder & Recipe Developer | Food Blogger & Home Cooking Expert

    A home cook and food blogger, she creates tested, family-friendly recipes using simple ingredients and reliable techniques. Every recipe is developed in her own kitchen to help home cooks feel confident and inspired.

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