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Pumpkin Better Than Anything Cake | Can't Stay Out of the Kitchen | this is one of the best #desserts I've ever tried. The #pumpkin #pokecake is filled with sweetened condensed milk so it's extremely moist. This easy #recipe also uses #HeathEnglishToffeeBit & #CaramelSundaeSauce. You'll be drooling after the first bite! #PumpkinCake #cake #CoolWhip #PumpkinDessert #EasyDessert #HolidayDessert #ThanksgivingDessert #ChristmasDessert

Pumpkin Better Than Anything Cake

Teresa Ambra
Pumpkin Better Than Anything Cake is divine! This heavenly poke cake starts with a boxed cake mix mixed with pumpkin. After baking, condensed milk is poured into holes in the cake. Then it's topped with Cool Whip, Heath English Toffee Bits and Caramel Sundae Sauce. It is absolutely delightful and one of the best desserts you'll ever eat!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cake/Dessert
Cuisine American
Servings 15
Calories 318 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 9x13" glass baking dish
  • 1 straw or wooden spoon to poke holes in the cake
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 1 box yellow cake mix (see note below)
  • 15 oz. can pumpkin (not pumpkin pie mix)
  • 1 tsp. pumpkin pie spice
  • 14 oz. can sweetened condensed milk stirred well, before using
  • 8 oz. container cool whip
  • 5 oz. bag Heath English toffee bits (half of a 10-ounce bag)
  • 5 oz. jar Caramel Sundae Sauce (about 5-7 ounces of a 14-ounce jar)

Instructions
 

  • Combine cake mix, pumpkin pie spice and pumpkin in a large mixing bowl with an electric mixer until a smooth batter forms. (See note below).
  • Pour into a greased 9x13” glass baking dish.
  • Bake cake at 350 degrees for approximately 23-28 minutes.
  • Remove cake from oven and allow to cool about 10 minutes.
  • With the end of a wooden spoon, (or a straw) poke holes throughout the whole cake.
  • Pour sweetened condensed milk over top of cake holes and allow to absorb into the cake.
  • Refrigerate cake for 30 minutes.
  • Spread Cool Whip over top of cake and sprinkle with Heath English Toffee Bits.
  • Drizzle caramel sauce over top of cake.
  • Refrigerate 3-4 hours or overnight.

Notes

NOTE: Heat caramel sauce in microwave to make spreadable.
 
NOTE:  I was baking two cakes at the same time. My cakes took almost 40 minutes to bake until a toothpick inserted in center came out clean. I rotated pans every 15 minutes.
 
NOTE: Do NOT add eggs, oil or water when making cake layer. It uses only 3 ingredients: yellow cake mix, pumpkin pie spice and pumpkin. NO other ingredients.
 
Recipe very slightly adapted from Clever Housewife.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 318kcalCarbohydrates: 61gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 342mgPotassium: 202mgFiber: 1gSugar: 44gVitamin A: 4627IUVitamin C: 2mgCalcium: 182mgIron: 1mg
Keyword cake, caramel, dessert, pumpkin, toffee
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