Ingredients
Scale
For The cake:
- 15 ounce (425 g) can of pumpkin puree
- 1 box yellow cake mix, only use the cake mix! do not use the ingredients on the box.
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
For The topping:
- 14 ounce (397 g) can sweetened condensed milk
- 8 ounce (227 g) tub of frozen whipped topping, thawed
- 4 ounces (113 g) toffee bits
- 1 cup (226 g) caramel sauce
Instructions
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Preheat the oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with non-stick spray.
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Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl. (Feel free to use a stand or hand mixer for this step.)15 ounce (425 g) can of pumpkin puree,1 box yellow cake mix,2 tablespoons brown sugar,½ teaspoon cinnamon,¼ teaspoon ginger,¼ teaspoon nutmeg
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When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
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Bake for 20-25 minutes. A toothpick inserted should come out clean.
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Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
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Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
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Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.14 ounce (397 g) can sweetened condensed milk
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Place the cake in the fridge for at least ½ an hour.
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When you remove the cake from the fridge, spread the cool whip all over the top.8 ounce (227 g) tub of frozen whipped topping
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Sprinkle the toffee bits over the top. Finish off by drizzling on the caramel sauce.4 ounces (113 g) toffee bits,1 cup (226 g) caramel sauce
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Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)