A rich, moist pumpkin poke cake drenched in caramel and topped with fluffy whipped cream and toffee bits!
This pumpkin caramel dream cake takes fall flavors to irresistible new heights. It starts with a spiced pumpkin base, gets soaked in sweetened condensed milk, and is finished with a cloud of whipped cream and a decadent caramel drizzle. Every bite is melt-in-your-mouth magic—perfect for cozy nights, potlucks, or Thanksgiving tables.
I still remember the first time I made this pumpkin cake—it was a chilly October afternoon, the leaves were falling, and the house smelled like cinnamon and brown sugar. I brought it to a family gathering, and before I could even blink, the dish was scraped clean. Now, it’s our must-have every autumn. Simple, rich, nostalgic—this cake is everything I love about fall.
Why This Pumpkin Caramel Cake is Better Than Anything
- Fall-in-a-bite: The perfect combo of pumpkin, spice, caramel, and cream
- Ridiculously easy: Starts with a box cake, no mixer needed
- Texture heaven: Soft cake, creamy topping, and crunchy toffee bits
- Crowd favorite: Potluck and holiday approved
- Make-ahead magic: Even better after a night in the fridge
Ingredients (Serves 12)
- Yellow cake mix – 1 box: quick and convenient base
- Pumpkin purée – 425 g (15 oz): rich, earthy flavor
- Brown sugar – 50 g (¼ cup): adds molasses depth
- Pumpkin pie spice – 1 tbsp: the warm spice blend we all crave
- Sweetened condensed milk – 400 ml (1 can): makes it luscious
- Whipped topping – 250 g (Cool Whip or homemade): creamy cloud layer
- Toffee bits – 100 g (½ cup): crunch and caramel flavor
- Caramel sauce – 80 ml (⅓ cup): gooey, rich drizzle
How to Make Pumpkin Caramel Dream Cake
- Mix the cake
Combine yellow cake mix, pumpkin purée, brown sugar, and pumpkin pie spice until smooth. - Bake and poke
Bake at 350°F (175°C) for 25 minutes. Cool 15 minutes, then poke holes across the surface with the handle of a wooden spoon. - Soak with sweetness
Pour sweetened condensed milk evenly over the cake. Chill in the fridge for 30 minutes. - Top and drizzle
Spread whipped topping over the chilled cake. Sprinkle toffee bits, then drizzle with caramel sauce. - Chill again
Refrigerate at least 3 hours (or overnight) to allow flavors to meld and the topping to set.
Tips & Notes
- Want homemade topping? Try stabilized whipped cream for longer hold.
- Don’t skip the chill time—it’s the secret to that ultra-moist texture.
- No toffee bits? Use crushed Skor or Heath bars instead.
- Boost the spice with extra cinnamon or nutmeg to taste.
Conclusion
This pumpkin caramel dream cake is cozy, crowd-pleasing, and impossible to resist. Whether it’s for Friendsgiving or a quiet evening treat, it brings warmth and joy in every bite. A dessert that’s truly better than anything? We think so. 😉
FAQ
Can I use spice cake mix instead of yellow?
Yes! It’ll double up on the spice and taste fantastic.
How far in advance can I make this?
Make it a day ahead—it tastes even better after chilling overnight.
Can I use real whipped cream?
Yes, but use stabilized whipped cream if you’re not serving it the same day.
Is this freezer-friendly?
Yes, freeze the base cake before topping. Add the cream and caramel after thawing.
What’s a good substitute for toffee bits?
Chopped candied pecans or crushed caramel candies work great.
Pumpkin Caramel Dream Cake
Ingredients
- Yellow cake mix – 1 box: quick and convenient base
- Pumpkin purée – 425 g 15 oz: rich, earthy flavor
- Brown sugar – 50 g ¼ cup: adds molasses depth
- Pumpkin pie spice – 1 tbsp: the warm spice blend we all crave
- Sweetened condensed milk – 400 ml 1 can: makes it luscious
- Whipped topping – 250 g Cool Whip or homemade: creamy cloud layer
- Toffee bits – 100 g ½ cup: crunch and caramel flavor
- Caramel sauce – 80 ml ⅓ cup: gooey, rich drizzle
Instructions
- Mix the cakeCombine yellow cake mix, pumpkin purée, brown sugar, and pumpkin pie spice until smooth.
- Bake and pokeBake at 350°F (175°C) for 25 minutes. Cool 15 minutes, then poke holes across the surface with the handle of a wooden spoon.
- Soak with sweetnessPour sweetened condensed milk evenly over the cake. Chill in the fridge for 30 minutes.
- Top and drizzleSpread whipped topping over the chilled cake. Sprinkle toffee bits, then drizzle with caramel sauce.
- Chill againRefrigerate at least 3 hours (or overnight) to allow flavors to meld and the topping to set.
Notes
