Description
Pumpkin Dream Cake is a moist, spiced pumpkin poke cake soaked with sweetened condensed milk, topped with fluffy whipped topping, rich caramel sauce, and crunchy toffee bits for the ultimate fall dessert.
Ingredients
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg until smooth.
3. Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool for about 15 minutes, then use the handle of a wooden spoon to poke holes all over the surface.
5. Slowly pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Let the cake cool completely.
6. Spread the whipped topping evenly over the cooled cake.
7. Drizzle the caramel sauce over the whipped topping and sprinkle evenly with the toffee bits.
8. Refrigerate for at least 3 hours before slicing and serving.
Notes
For the best flavor and texture, chill the cake overnight before serving.
Store covered in the refrigerator for up to 4 days.
Add an extra drizzle of caramel sauce just before serving if desired.
Makes approximately 12 servings.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg