Indulge in the rich flavors of autumn with this Decadent Pumpkin Caramel Cake. This dessert combines a moist pumpkin-infused cake with sweetened condensed milk, creamy Cool Whip, crunchy Heath bar bits, and a drizzle of caramel sauce. Perfect for the holiday season or any special occasion, this cake is easy to make and sure to satisfy your sweet tooth.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Directions
- Mix Cake Batter: In a large bowl, mix together the cake mix and pumpkin puree until smooth.
- Bake: Pour the batter into a greased 9×13 baking dish and bake at 350°F according to the cake mix box instructions (about 23-28 minutes).
- Cool and Poke Holes: Let the cake cool for about 10 minutes, then use the end of a wooden spoon to poke holes all over the top.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- Refrigerate: Chill the cake for 30 minutes.
- Add Toppings: Spread Cool Whip over the cake, sprinkle Heath bits on top, and drizzle with caramel sauce.
- Chill Again: Refrigerate for 3-4 hours or overnight.
Conclusion and Tips
This Decadent Pumpkin Caramel Cake is a perfect treat for any fall gathering. For a less sweet option, use less caramel sauce. Serve chilled and enjoy the layers of flavor and texture.
Have you tried this recipe? Share your tips and favorite variations in the comments below. What’s your favorite fall dessert?