This Pumpkin Cake takes fall flavors to a whole new level of indulgence. Imagine tender pumpkin‑spiced cake soaked in silky sweetened condensed milk, stacked high with pillowy Cool Whip, crunchy Heath bits, and ribbons of gooey caramel. Every bite delivers creamy, crunchy, sweet, and spice—all in one show‑stopping dessert that’s shockingly simple to assemble. Perfect for Friendsgiving, Halloween parties, or whenever pumpkin cravings strike, this crowd‑pleaser is guaranteed to wow your guests and disappear fast.
Why You’ll Love This Recipe
- Five decadent layers—moist cake, creamy milk soak, fluffy topping, toffee crunch, and caramel drizzle.
- Easy shortcut ingredients—boxed cake mix and Cool Whip save time.
- No fancy equipment—just a bowl, spoon, and 9×13 pan.
- Make‑ahead friendly—chill overnight for even better flavor.
- Show‑stopping presentation with minimal effort.
Ingredients You’ll Need
- Yellow cake mix (15.25 oz): The base for a light, fluffy crumb.
- Pumpkin purée (15 oz): Pure pumpkin, not pie filling.
- Sweetened condensed milk (14 oz): Infuses moisture and caramel sweetness.
- Cool Whip (8 oz): Thawed, for airy frosting.
- Heath toffee bits (4 oz): Half an 8 oz bag for crunchy contrast.
- Caramel sundae sauce: For luscious finishing drizzle.
How to Make It
- Mix the batter: In a large bowl, stir together cake mix and pumpkin purée until smooth.
- Bake: Spread batter into a greased 9×13‑inch pan (or divide between two). Bake at 350°F (175°C) for 23–28 minutes, until a toothpick comes out clean.
- Poke & soak: Cool 10 minutes, then use a wooden spoon handle to poke holes all over the cake. Pour sweetened condensed milk evenly over the top.
- Chill: Refrigerate 30 minutes to allow the milk to absorb.
- Add the topping: Spread Cool Whip over the cake in an even layer.
- Finish: Sprinkle Heath bits and drizzle caramel sauce generously over Cool Whip.
- Set & serve: Refrigerate 3–4 hours (or overnight) before slicing.
Recipe Tips & Tricks
- Room‑temperature Cool Whip spreads more easily without tearing the cake.
- Poke deep holes so every slice gets moist, sweet filling.
- Chill fully for clean slices and melded flavors.
- Add pumpkin pie spice (1 tsp) to the batter for extra warmth.
Recipe Variations & Substitutions
- Chocolate twist: Use chocolate cake mix and chocolate sundae sauce drizzle.
- Lightened‑up: Choose sugar‑free caramel and lite Cool Whip.
- Nutty crunch: Swap Heath bits for chopped pecans or walnuts.
- Dairy‑free: Use coconut sweetened condensed milk and coconut whipped topping.
Serving Suggestions
- Pair slices with hot coffee, chai, or apple cider.
- Add a scoop of vanilla ice cream for extra decadence.
- Garnish with extra caramel drizzle tableside for drama.
Storage, Freezing, & Reheating Instructions
- Chill: Cover and refrigerate up to 4 days.
- Freeze: Slice, wrap individually, and freeze up to 2 months. Thaw overnight in fridge.
- No reheating needed—serve chilled or at cool room temperature.
Recipe FAQs
Can I use homemade whipped cream?
Yes, whip 1 cup heavy cream with 2 Tbsp powdered sugar to stiff peaks and use in place of Cool Whip. Note it may deflate faster than Cool Whip.
Do I need eggs or oil for the cake mix?
No—pumpkin acts as both binder and moisture, so follow the recipe as written.
Can I make this in a trifle dish?
Absolutely. Layer cake cubes, condensed milk, whipped topping, toffee bits, and caramel in a trifle bowl for a stunning presentation.
Why is my cake gummy?
Overmixing or underbaking can cause gumminess. Mix just until combined and bake until a toothpick tests clean.
Closing Thoughts + Call to Action
With its melt‑in‑your‑mouth layers and irresistible pumpkin‑toffee combo, this Pumpkin Cake will become your signature fall dessert. It’s effortless yet unforgettable—perfect for potlucks, family dinners, or whenever you need a sweet showstopper.
Give it a try and leave a star rating and comment below! Snap a photo, tag me on social media, and don’t forget to pin this recipe so you can indulge in pumpkin bliss all season long.