Ingredients
Equipment
Method
Bake the pumpkin spice cake
- Prepare and bake the spice cake mix according to package directions, then stir the pumpkin puree into the batter before baking.
- Bake until a toothpick inserted in the center comes out clean, then let the cake rest in the pan for 5 minutes.
Soak with milk and caramel
- While the cake is still warm, poke holes all over the top with the handle of a wooden spoon, creating lots of contact points.
- Pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Drizzle the caramel sauce evenly over the top so it settles into the warm pockets.
Chill and finish
- Let the cake cool completely, then refrigerate for at least 1 hour to set the soak.
- Spread the whipped topping over the cooled cake and sprinkle with toffee bits before serving.
Notes
Pro tip: Poke the holes while the cake is still warm so the sweetened condensed milk and caramel soak evenly. Refrigerate leftovers for up to 4 days; freeze is not recommended because the whipped topping can weep after thawing. For a dietary swap, use a pumpkin spice cake mix and whipped topping that are labeled lactose-free if you need to avoid dairy.
