Pumpkin Caramel Dream Cake
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.
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Servings: 12
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
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.