Better Than Fall Pumpkin Cake

 

This cake is everything cozy autumn dreams are made of—soft pumpkin-spiced layers, a creamy filling that sinks into every bite, and a sweet, crunchy topping that makes it irresistible. It’s easy, indulgent, and the perfect dessert to share all season long.

Ingredients

1 box vanilla cake mix (plus eggs, oil, and water as directed on the box)

1 cup pumpkin puree

1 can (14 oz) sweetened condensed milk

1 tub (8 oz) Cool Whip, thawed

1/2 cup caramel sundae topping

1 cup Heath candy bits or crushed toffee

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking dish.

2. Prepare the cake mix as directed on the package. Stir in the pumpkin puree until fully blended.

3. Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is still warm, use the handle of a wooden spoon to poke holes across the surface, about an inch apart.

5. Slowly pour the sweetened condensed milk over the cake, letting it sink into the holes. Set aside to cool completely.

6. Once cooled, spread the Cool Whip evenly over the top.

7. Drizzle generously with caramel topping, then scatter Heath bits over the cake, pressing them gently into the whipped topping.

8. Chill in the refrigerator for at least an hour before slicing, so the flavors meld and the texture sets.

Every bite is creamy, sweet, and filled with the warm flavors of fall—a guaranteed crowd-pleaser.