Pumpkin Cake is the autumn dessert you’ll crave long after pumpkin season ends. It’s rich, unbelievably moist thanks to sweetened condensed milk, irresistibly fluffy layers and topped with whipped topping, crunchy Heath bits, and a glossy caramel drizzle. Every bite is a celebration of sweet pumpkin flavor and luscious, creamy texture—a true crowd-pleaser that’s as easy as it is impressive. Once you taste this Pumpkin Cake, you’ll be looking for any excuse to make it again, whether it’s a holiday get-together or a cozy night in with friends.

Ingredients You’ll Need

You only need a handful of pantry staples to craft this dreamy Pumpkin Cake. Each ingredient plays an important role, from adding color and flavor to giving the cake its legendary moistness and decadence. Here’s what you’ll need, along with why each one matters:

Yellow Cake Mix: The simple backbone of the recipe, it saves time while delivering a classic, fluffy cake crumb with hints of warm vanilla.
Pumpkin Puree (not pumpkin pie mix): Brings autumn flavor and deep orange hue, plus moisture that makes every bite tender.
Sweetened Condensed Milk: Soaks into the cake, transforming it into a rich, melt-in-your-mouth delight with sweet caramel notes.
Cool Whip: Adds a cloud-like layer of creamy goodness that balances the cake’s richer elements.
Heath Bits: Provide a toffee crunch and chocolatey contrast for irresistible texture in every forkful.
Caramel Sundae Sauce: A final drizzle for sweetness and shine, tying all the flavors together in one swoon-worthy finish.

How to Make Pumpkin Cake

Step 1: Prepare the Cake Batter

Start by gathering your largest mixing bowl—the bigger the better, since this batter comes together quickly and easily. Combine the yellow cake mix with the pumpkin puree. Stir by hand or with a mixer until you have a thick, silky-smooth batter with not a lump in sight. The mixture should be a beautiful shade of orange and smell like pure autumn magic!

Step 2: Bake the Cake

Grease two 9×13-inch baking dishes, or just use one and plan to slice the cake horizontally. Pour the pumpkin batter into your prepared pans. Slide them into a preheated 350°F oven and bake according to the directions on your cake mix box, typically 23-28 minutes. You’ll know your cake is done when a toothpick inserted in the center comes out clean and your kitchen smells heavenly.

Step 3: Cool the Cake

Let your freshly baked Pumpkin Cake rest for about 10 minutes. This brief cooldown helps the cake set and makes it easier to handle for the next (very fun) step.

Step 4: Poke Holes in the Cake

Using the rounded handle of a wooden spoon or a chopstick, gently poke holes all over the surface of both cake layers. The goal? To create little tunnels for the sweetened condensed milk to seep inside, ensuring every bite is rich and moist.

Step 5: Add Sweetened Condensed Milk

Slowly pour half of the sweetened condensed milk over the first cake layer, making sure it fills each hole and completely coats the top. Repeat with the second layer. Trust the process—the milk will be fully absorbed, giving the cake an unbelievably luscious texture.

Step 6: Refrigerate the Cake

Softly cover both layers and pop them in the fridge for at least 30 minutes. This chilling time is crucial; it lets the condensed milk soak in and melds the flavors, setting the stage for a cake that’s pleasantly rich but never soggy.

Step 7: Assemble the Layers

Remove the chilled cake layers from the fridge. Place the first layer on your prettiest serving plate and spread half the Cool Whip generously over the top. Carefully place the second layer (or the horizontally sliced top) on next and cover with the rest of the Cool Whip, using an offset spatula for a smooth finish.

Step 8: Top the Cake

Shower the top with a generous handful of Heath bits, letting them fall across the whipped topping for toffee crunch in every slice. The combination of textures is pure magic.

Step 9: Drizzle with Caramel

Finally, grab your caramel sundae sauce and zigzag it over the top of the entire Pumpkin Cake. Go as heavy or as light as your sweet tooth desires! The caramel not only looks gorgeous but also adds a sticky, buttery sweetness that’s irresistible.

Step 10: Chill Before Serving

Tuck your finished Pumpkin Cake back into the fridge and let it chill at least 3-4 hours, or overnight if possible. The rest time brings all the flavors together, brings out its best texture, and gives you a perfect excuse to make it ahead!

How to Serve Pumpkin Cake

Garnishes

Pumpkin Cake loves a little flourish! Sprinkle extra Heath bits or a dusting of cinnamon across the top. Add some chopped candied pecans or just a few curls of white chocolate for an extra-special finish. If you’re feeling fancy, a few edible flowers or a pinch of sea salt on the caramel can take it to a whole new level.

Side Dishes

Serve your Pumpkin Cake alongside hot coffee, chai, or mulled cider to keep the autumn vibes going strong. For a holiday spread, offer with vanilla ice cream or a scoop of cinnamon gelato. And while this cake is certainly the star, a fresh fruit platter or a crunchy green salad (for balance!) rounds out the table beautifully.

Creative Ways to Present

Try cutting the Pumpkin Cake into tidy squares and nestle each piece in a cupcake liner for easy serving at potlucks or parties. To make it extra festive, layer it into parfait glasses for elegant individual desserts with alternating stripes of cake and cream. Or, assemble as a trifle in a clear bowl—just imagine those gorgeous layers on display!

Make Ahead and Storage

Storing Leftovers

Pumpkin Cake is a champion when it comes to leftovers. Store any extra slices in an airtight container in the refrigerator, where they’ll stay moist and delicious for up to 3-4 days. The flavors actually improve as the cake rests!

Freezing

You can absolutely freeze Pumpkin Cake for later. Wrap individual slices tightly in plastic wrap and then foil, or place them in a freezer-safe container. The topping will soften a bit, but the flavor stays vibrant. Enjoy within one month for the freshest taste.

Reheating

If you like your cake just slightly warm, pop a slice in the microwave for about 10 seconds—just enough to take the chill off and soften the caramel. Be careful not to overheat, or the whipped topping might melt away.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure your homemade puree is smooth and not too watery. Blotting it with paper towels can help absorb excess moisture for the perfect Pumpkin Cake texture.

What if I don’t have Heath bits?

No worries! Chopped toffee bars, chocolate chips, or even crushed gingersnap cookies make fantastic substitutes, each lending a new twist to your Pumpkin Cake.

Is there a way to make this cake dairy-free?

Yes, swap in a good non-dairy whipped topping and use coconut condensed milk (now widely available). Double-check your cake mix ingredients as well. You’ll still get all that dreamy Pumpkin Cake goodness!

Can I make Pumpkin Cake in advance?

Pumpkin Cake actually benefits from being made ahead, as it allows those luscious flavors to develop. Just keep it chilled and tightly covered until you’re ready to serve.

Do I need to refrigerate the cake after assembling?

Yes! Refrigeration keeps the whipped topping stable and lets the sweetened condensed milk soak through the layers. Plus, a chilled Pumpkin Cake just tastes so much better.

Final Thoughts

If you’re searching for a fall dessert that’s as easy as it is unforgettable, this Pumpkin Cake is your new go-to. Each slice is pure comfort, packed with creamy, spiced pumpkin flavor and a delightful mix of textures. Don’t be surprised if this becomes the most requested treat at your table—go ahead and share the joy!

Pumpkin Cake Recipe

★★★★★

5 from 13 reviews

Author: Olivia
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the deliciousness of this Pumpkin Cake recipe that combines the flavors of pumpkin, sweetened condensed milk, and Cool Whip for a decadent treat.

Ingredients

Scale

Cake Batter:

1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (not pumpkin pie mix, 15 oz)

Toppings:

1 can sweetened condensed milk (fat-free is okay, 14 oz)
1 pkg Cool Whip (8 oz)
1/2 bag Heath bits (8 oz bag)
Caramel sundae sauce

Instructions

Prepare the Cake Batter – In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, ensuring no lumps.
Bake the Cake – Pour the batter into two greased 9×13-inch baking dishes. Bake at 350°F according to the cake mix box directions, typically for 23-28 minutes.
Cool the Cake – Let the cakes cool for about 10 minutes after baking.
Poke Holes in the Cake – Use a wooden spoon to poke holes all over both cake layers.
Add Sweetened Condensed Milk – Pour sweetened condensed milk over both layers, ensuring the milk fills the holes.
Refrigerate the Cake – Chill the cake layers for 30 minutes.
Assemble the Layers – Spread Cool Whip over the first layer, stack the second layer, and top with remaining Cool Whip.
Top the Cake – Sprinkle Heath bits over the Cool Whip and drizzle with caramel sauce.
Chill Before Serving – Refrigerate the cake for 3-4 hours or overnight before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 310mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg

Keywords: Pumpkin Cake, Dessert, Fall Recipe, Sweet Treat