Description
A decadent fall dessert with moist pumpkin spice cake, caramel drizzle, fluffy whipped topping, and crunchy pecans. Perfect for Thanksgiving or any autumn gathering.
Ingredients
1 box spice cake mix or yellow cake mix + 1 tbsp pumpkin pie spice
1 can (15 oz) pure pumpkin puree
3 large eggs
1/3 cup vegetable oil
1/2 cup water
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce plus extra for drizzling
1 tub (8 oz) whipped topping, thawed
1/2 cup chopped pecans
Optional: extra whipped cream for topping
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water until smooth.
Pour into prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While cake is still warm, use a fork or skewer to poke holes all over the surface.
Slowly pour sweetened condensed milk and caramel sauce over the cake, letting it soak in.
Allow cake to cool completely.
Spread whipped topping evenly over cooled cake.
Drizzle with additional caramel sauce, sprinkle with chopped pecans, and add extra whipped cream if desired.
Refrigerate at least 2 hours before serving.
Notes
For a spicier cake, substitute gingerbread cake mix.
Use salted caramel for a sweet-salty twist.
This cake tastes even better after resting overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
Keywords: pumpkin better than sex cake, fall dessert, pumpkin caramel cake, thanksgiving dessert, pumpkin spice cake