Description
A decadent pumpkin cake layered with caramel, whipped cream, and toffee bits for an irresistible dessert experience.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
- 1 tub (8 oz) whipped topping
- 1/2 cup toffee bits
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, pumpkin puree, cinnamon, and nutmeg until smooth. Spread batter evenly in the prepared dish.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool slightly.
- Poke holes all over the warm cake with a fork. Pour sweetened condensed milk evenly over the cake, followed by caramel topping.
- Refrigerate for at least 2 hours. Spread whipped topping over the chilled cake and sprinkle with toffee bits before serving.
Notes
You can customize the seasonings to taste.