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.
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.)