Description
Pumpkin Dream Cake is the quintessential autumn dessert that will whisk you away to cozy fall gatherings. This indulgent cake features layers of rich pumpkin flavor, warm spices, and a luscious topping of sweetened condensed milk, whipped topping, and caramel drizzle. Perfect for sharing at potlucks or holiday celebrations, this easy-to-make recipe ensures you’ll impress friends and family alike. With its moist texture infused with sweetened condensed milk and delightful crunch from toffee bits, this cake is a must-try for anyone craving a comforting seasonal treat. Enjoy it chilled for the best flavor experience!
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cake to cool for 15 minutes; poke holes all over using a wooden spoon handle.
- Pour sweetened condensed milk over the cake allowing it to seep into the holes; cool completely.
- Spread whipped topping evenly on top; drizzle with caramel sauce and sprinkle with toffee bits.
- Refrigerate for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 32g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg