Description
A moist and gooey pumpkin cake topped with sweetened condensed milk, caramel, and whipped topping, perfect for impressing guests.
Ingredients
Scale
- 1 box spice cake mix or yellow cake mix plus 1 tbsp pumpkin pie spice
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1 1/3 cup vegetable oil
- 1/2 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce plus extra for drizzling
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup chopped pecans
- Optional: extra whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water until smooth.
- Pour into prepared baking dish and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use a fork or skewer to poke holes all over the surface.
- Slowly pour sweetened condensed milk and caramel sauce over the cake, allowing it to soak in.
- Allow the cake to cool completely.
- Spread whipped topping evenly over the cooled cake.
- Drizzle with additional caramel sauce, sprinkle with chopped pecans, and add extra whipped cream if desired.
- Refrigerate for at least 2 hours before serving.
Notes
Poke the holes while the cake is warm to allow the milk and caramel to sink in evenly. Chill for at least two hours for better slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin cake, dessert, fall dessert, potluck dessert, easy cake