Description

Pumpkin Better Than Love Cake is a show-stopping dessert that captures the flavors of fall in every bite. This moist and flavorful cake is made with pumpkin puree and warming spices, then topped with an irresistible blend of sweetened condensed milk, whipped topping, caramel sauce, and crunchy toffee bits. It’s perfect for potlucks, Thanksgiving, or simply indulging at home. Easy to prepare and even easier to enjoy, this cake is sure to impress friends and family alike.

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

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a mixing bowl, combine yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Mix until smooth.
Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Let the cake cool for 15 minutes before poking holes all over the surface.
Pour sweetened condensed milk over the cake allowing it to seep into the holes. Cool completely.
Spread whipped topping on top, drizzle with caramel sauce, and sprinkle with toffee bits.
Refrigerate for at least three hours before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 310
Sugar: 35g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg