Pumpkin Delight Cake

This pumpkin delight is a delicious, layered dessert that is perfect for celebrating National Pumpkin Day (October 26th). Many thanks to Trudy A. from York, PA for submitting.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 12 people

Equipment

  • 1 Propane Oven

Ingredients
  

  • 15 oz Can of pumpkin puree
  • 1 box Yellow cake mix
  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg

Topping

  • 14 oz Can of sweetened condensed milk
  • 8 oz Tub of frozen whipped topping thawed
  • 1 cup Caramel sauce
  • 4 oz Toffee bits

Instructions
 

  • Preheat the oven to350 °F. Spray a 9X13 inch baking dish with non-stick spray.
  • Using a mixer, mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl.
  • When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
  • Bake for 20-25 minutes. A toothpick inserted should come out clean.
  • Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
  • Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
  • Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
  • Place the cake in the fridge for at least ½ an hour.
  • When you remove the cake from the fridge, spread the cool whip all over the top.
  • Sprinkle the toffee bits over the top. Finish off by drizzling on the caramel sauce.
  • Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)