Description
This Better Than Anything Pumpkin Cake is the ultimate fall dessert, with cozy pumpkin spice, creamy layers, and irresistible caramel sweetness. One bite is all it takes to make this easy, crowd-pleasing treat a new autumn favorite.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 cup (245 g) pumpkin puree
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- ½ cup (120 ml) milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 can (14 oz/397 g) sweetened condensed milk
- ½ cup (120 ml) caramel sauce
- 1 tub (8 oz/227 g) whipped topping, thawed
- ½ cup (80 g) toffee bits
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan.
- Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for about 10 minutes, then poke holes across the surface using the handle of a wooden spoon.
- Slowly pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely, then drizzle half of the caramel sauce over the surface.
- Spread the thawed whipped topping evenly over the cooled cake.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with the remaining caramel sauce and sprinkle with toffee bits.
- Slice into squares and serve chilled. Refrigerate any leftovers in an airtight container for 3–4 days.
- Prep Time: 25
- Cuisine: amircain