This Better Than Anything Pumpkin Cake is made in the classic BTS Cake style with sweetened condensed milk, whipped topping, caramel and toffee bits. It’s an incredibly easy recipe that is deserving of it’s name. The toffee, caramel and pumpkin are a match made in heaven and this alluring cake is sure to be a hit with friends and family this fall. No mixer needed for this simple, easy to make pumpkin cake recipe.
Love pumpkin desserts? Make sure to try my Pumpkin Bread, Pumpkin Delight and Pumpkin Whoopie Pies!
Pumpkin Poke Cake Recipe
Fall months call for all the pumpkin things and this easy Pumpkin Poke Cake is the answer. Perfectly spiced, moist, and bursting with pumpkin flavor, this is the easiest dessert you’ll be making all season long. It starts with a cake mix and with a few extra ingredients, this cake tastes homemade.
Holes get poked in the baked cake and then it’s topped with sweetened condensed milk, whipped topping, toffee bits and caramel sauce. Yeah. It’s amazing.
This cake is make in the classic Better Than Sex Cake style but with a pumpkin twist. It’s perfect for fall!
Delicious Fall Desserts
We love to bake and create mouthwatering desserts during the prime baking season. This pumpkin cake is most definitely one of our favorites. Here are a few more you’ll love:
- Caramel Apple Empanadas
- Mini Apple Pies
- Pumpkin Chocolate Chip Cookies
- Apple Pie Tacos
- Pumpkin Brownies
- Pumpkin Bars
Ingredients Needed
There are so many things I love about this recipe. It’s quick, easy, no mixer needed and as someone who keeps pumpkin in stock year round, I’ve always got the ingredients on hand to make this delicious cake. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- yellow cake mix – you’ll need 1 box, your favorite brand.
- pumpkin puree – pure pumpkin, not pumpkin pie filling.
- brown sugar
- pumpkin pie spice
- sweetened condensed milk
- frozen whipped topping – I’m sharing how to make stabilized whipped cream in the recipe card and below if you prefer to use that instead.
- toffee bits – another option is Skor bits or you can chop up Heath bars
- caramel sauce – you’ll want to have a little extra for serving.
Level up with this homemade caramel sauce!
How To Make Pumpkin Coffee Cake
This easy pumpkin cake recipe comes together so quickly, no mixer needed! Let’s take a quick look at how to make it:
- Make cake batter. Mix together the yellow cake mix, pumpkin puree, brown sugar and pumpkin pie spice until combined and smooth.
- Bake cake. Bake the cake for 20 to 25 minutes and then let cool for 15 minutes.
- Poke holes all over the top of the cake about 1 inch apart and about halfway through the cake. You don’t want to poke the holes through to the bottom of the cake.
- Add the sweetened condensed milk. Pour the sweetened condensed milk over the top of the cake. Chill the cake in the fridge for 30 minutes.
- Add whipped topping. Spread the whipped topping over the top of the cake.
- Finish the cake. Sprinkle the Heath bits over the top. Next, drizzle the caramel sauce over the top of the cake.
- Chill cake. Chill for a minimum of 3 hours. If you have the time, this cake is truly at it’s best when it is make the day before and chilled overnight.
Stabilized Whipped Cream
Prefer to use real whipped cream in this recipe? You’ll have better luck with my stabilized whipped cream. For traditional whipped cream, refer to my homemade whipped cream recipe here.
- 1 teaspoon unflavored gelatin
- 4 teaspoons water
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Dissolve gelatin. Combine the gelatin powder and water in a small microwave safe bowl. Microwave for 30 to 45 seconds, or until the gelatin is completely dissolved, then set aside to cool.
- Beat cream. In the bowl of a stand mixer equipped with a whisk attachment, whip the heavy whipping cream and powdered sugar on med-high speed.
- Add gelatin. Once the mixture starts to thicken, reduce the mixer to medium speed, and slowly pour the dissolved gelatin down the sides of the bowl. Increase the mixer to high speed, and whisk until stiff peaks form.
- Use in recipe. Use in place of the Cool Whip in the recipe.
Storage Information
Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To Freeze: Make the cake as directed through step 7 and then wrap in foil and then plastic wrap. Do not put on any of the toppings before freezing. Do that after you have defrosted the cake in the fridge overnight or at room temperature. You’ll also still need to chill the cake with the toppings on before serving.
Pumpkin Cake FAQs
The pumpkin pie spice can be replaced with half a teaspoon of ground cinnamon and one quarter teaspoon each of ground ginger and nutmeg.
Yes you can! It will break down faster than whipped topping so you will need to be sure to enjoy the cake the same down. The other option is to make stabilized whipped cream. You can find how to make that above or in the recipe card below.
If you can find Heather or Skor candy bars, just chop or break into small pieces.
Not really. And make sure not to use evaporated milk.
More Pumpkin Recipes To Enjoy
Tis the season for all things pumpkin! Here are some of our favorites:
- Pumpkin Dinner Rolls
- Pumpkin Bread
- The BEST Pumpkin Bars
- Pumpkin Pancakes
- Easy Pumpkin Brownies
- Pumpkin Lasagna – Easy No Bake Pumpkin Dessert
- Pumpkin Chocolate Chip Bread
Better Than Anything Pumpkin Cake
Ingredients
- 15.25 ounces yellow cake mix 1 box, your favorite brand
- 15 ounces pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 14 ounces sweetened condensed milk 1 can
- 8 ounces frozen whipped topping thawed
- 1 cup toffee bits or Skor bits or chop up w Heath bars
- 1 cup caramel sauce plus additional for serving
Instructions
- Preheat the oven to 350°F. Spray a 9X13 inch baking dish with non-stick cooking spray and set aside.
- In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar and pumpkin pie spice until combined and smooth but do not over mix. You can use a hand mixer here to make things easier.15.25 ounces yellow cake mix, 15 ounces pumpkin puree, 2 tablespoons brown sugar, 1 teaspoon pumpkin pie spice
- Transfer the cake batter to the prepared baking dish and spread evenly. Bake the cake for 20 to 25 minutes. An inserted toothpick should come out clean.
- Allow the cake to cool for 15 minutes on a wire rack.
- Poke holes all over the top of the cake about 1 inch apart and about halfway through the cake. You don't want to poke the holes through to the bottom of the cake. You can use the end of a wooden spoon or spatula to poke the holes.
- Evenly pour the sweetened condensed milk over the top of the cake making sure it fills all of the holes you just created. Chill the cake in the fridge for 30 minutes to all the sweetened condensed milk to soak into the cake.14 ounces sweetened condensed milk
- Remove the cake from the fridge and carefully spread the whipped topping evenly over the top of the cake.8 ounces frozen whipped topping
- Sprinkle the Heath bits over the top. Next, drizzle the caramel sauce over the top of the cake.1 cup caramel sauce, 1 cup toffee bits
- Finally, place the cake back in the fridge and allow it to chill for a minimum of 3 hours. If you have the time, this cake is truly at it's best when it is make the day before and chilled overnight. Serve and enjoy!
Notes
Stabilized Whipped Cream
For traditional whipped cream, refer to my homemade whipped cream recipe here.- 1 teaspoon unflavored gelatin
- 4 teaspoons water
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Dissolve gelatin. Combine the gelatin powder and water in a small microwave safe bowl. Microwave for 30 to 45 seconds, or until the gelatin is completely dissolved, then set aside to cool.
- Beat cream. In the bowl of a stand mixer equipped with a whisk attachment, whip the heavy whipping cream and powdered sugar on med-high speed.
- Add gelatin. Once the mixture starts to thicken, reduce the mixer to medium speed, and slowly pour the dissolved gelatin down the sides of the bowl. Increase the mixer to high speed, and whisk until stiff peaks form.
- Use in recipe. Use in place of the Cool Whip in the recipe.
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