Pumpkin Cake
Ingredients:
For the Cake:
1 box spice cake mix
1 15 oz can pumpkin puree
1/3 cup vegetable oil 㮝
3 large eggs 讀
1 tsp pumpkin pie spice 療
For the Toppings:
1 14 oz can sweetened condensed milk 拏
1 cup caramel sauce
1 8 oz tub whipped topping such as Cool Whip
1/2 cup Heath toffee bits
Extra caramel sauce for drizzling
Instructions:
Prepare the Cake:
Preheat your oven to 350F 175C and grease a 9×13-inch baking dish.
In a large bowl, mix together the spice cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice until smooth and well-combined.
Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Add the Sweet Layer:
Allow the cake to cool for about 10 minutes after baking.
Using the handle of a wooden spoon, poke holes all over the cake.
Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
Drizzle 1 cup of caramel sauce over the cake.
Top It Off:
Let the cake cool completely.
Once cooled, spread the whipped topping evenly across the top.
Sprinkle with Heath toffee bits, and drizzle extra caramel sauce for that finishing touch of sweetness.
Chill and Serve:
Refrigerate the cake for at least 1-2 hours to allow the flavors to meld together.
Slice and enjoy this decadent treat!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12-16
Calories: 380 kcal per serving