Better Than Anything Pumpkin Cake
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.
Servings 12
Calories 445kcal
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
Find storage information in the post.
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.
Nutrition
Calories: 445kcal | Carbohydrates: 83g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 413mg | Potassium: 263mg | Fiber: 2g | Sugar: 52g | Vitamin A: 5881IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 1mg