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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 people


  • 1 Propane Oven


  • 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


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


  • 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.)