Description
Ingredients:
– 1 box vanilla cake mix (plus eggs, oil, and water as required on the box)
– 1 cup pumpkin puree
– 1 can (14 ounces) sweetened condensed milk
– 1 tub (8 ounces) Cool Whip, thawed
– 1/2 cup caramel sundae topping
– 1 cup Heath candy bits (or crushed toffee bits)
Directions:
1. Preheat oven and prepare the vanilla cake mix according to the package instructions, incorporating eggs, oil, and water as directed.
2. Stir in the pumpkin puree with the batter until well combined.
3. Pour the batter into a greased 9×13-inch baking dish and bake according to the cake mix package instructions or until a toothpick inserted in the center comes out clean.
4. Once baked, remove the cake from the oven and let it cool completely.
5. Pour the sweetened condensed milk evenly over the cooled cake, allowing it to soak in.
6. Spread the thawed Cool Whip evenly over the top of the cake.
7. Drizzle the caramel sundae topping generously over the Cool Whip layer.
8. Sprinkle the Heath candy bits or crushed toffee bits on top for added crunch and flavor.
9. Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the topping set.
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 2 hours 55 minutes
Kcal: 420 kcal (per serving, estimated) | Servings: 12 servings
Tips:
Use homemade pumpkin puree for a fresher, richer flavor.
Chill the cake overnight for the best texture and to enhance the melding of flavors.
Step-by-Step Guide
Follow these detailed instructions for a perfect dessert every time. First, preheat your oven to the temperature specified on your vanilla cake mix box. Grease a 9×13-inch baking dish thoroughly. In a large bowl, prepare the cake batter exactly as the package directs, using the required eggs, oil, and water. Once the batter is smooth, gently fold in the 1 cup of pumpkin puree until just combined and no streaks remain. Pour the batter into your prepared dish and bake according to package directions, typically 35-40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. This is the crucial foundation of your cake.
After baking, place the pan on a wire rack and allow the cake to cool completely to room temperature. This step is vital before adding the toppings. Once cool, slowly pour the entire can of sweetened condensed milk over the cake, using a spatula to spread it gently and encourage it to soak into the surface. Next, evenly spread the thawed Cool Whip over the milk layer. Drizzle the caramel topping in a zigzag pattern across the Cool Whip. Finally, sprinkle the Heath candy bits generously over the entire surface. Cover the dish and refrigerate for a minimum of 2 hours, or preferably overnight, to set.
Serving Suggestions
This cake is delicious on its own but can be elevated for special occasions. For a festive fall presentation, serve each slice with a small dollop of whipped cream and a light dusting of cinnamon or pumpkin pie spice. A drizzle of extra caramel or a scoop of vanilla bean ice cream alongside the cake makes it a decadent dessert. For a dinner party, garnish individual plates with a few toasted pecans or a twist of orange zest to complement the pumpkin flavor.
How-to Summary
In short: Bake a vanilla cake mix batter enhanced with pumpkin puree. Cool completely, then layer with sweetened condensed milk, Cool Whip, caramel, and toffee bits. Chill thoroughly before serving to allow the flavors to combine and the texture to set perfectly.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute an equal amount of stabilized sweetened whipped cream. The texture will be slightly lighter and less firm, so serve the cake sooner after assembly.
How should I store leftovers, and how long will they last?
Keep the cake covered tightly in the refrigerator. It will stay fresh and maintain its best texture for 3-4 days.
Can I make this cake a day ahead?
Absolutely. Making it a day in advance is highly recommended. The extended chilling time allows the condensed milk to fully soak into the cake, creating a more moist and flavorful result.
Is there a substitute for the Heath bits?
Crushed pecans, walnuts, or even chopped pretzels can provide a similar crunchy contrast if you don’t have toffee bits available.
Can I use a different cake mix flavor?
While vanilla is classic, a spice cake mix pairs wonderfully with the pumpkin and creates a deeper autumnal flavor profile.
Common Mistakes to Avoid
- Adding toppings to a warm cake: This will cause the Cool Whip to melt and the layers to become a soupy mess. Ensure the cake is completely cool.
- Not allowing enough chill time: Serving too soon means the cake won’t be properly set, and the flavors won’t have melded. Patience is key.
- Overmixing the pumpkin into the batter: Fold gently just until combined to avoid a dense, tough cake.
- Using cold caramel topping: If your caramel is too thick, warm it slightly for a few seconds to make drizzling easier.
Conclusion
This Pumpkin Toffee Delight cake is the ultimate easy yet impressive dessert. By combining simple ingredients like cake mix, pumpkin puree, and classic toppings, you create a treat with complex flavors and textures. Following the step-by-step guide and heeding the common mistakes will guarantee success. Perfect for potlucks, holidays, or any gathering, this make-ahead cake is sure to become a requested favorite. Enjoy the delicious harmony of pumpkin, caramel, and toffee in every bite.