Pumpkin Caramel Dream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package yellow cake mix
  • 1
    (16 ounce) bottle caramel syrup
  • 1
  • 1
    (400 ml) can pure pumpkin puree (not pumpkin filling)
  • 0.5
    (1 1/2 ounce) Skor candy bars, chopped or (1 lb) package Skor English toffee bit
  • 1
    (8 ounce) container Cool Whip
Advertisement

DIRECTIONS

  • In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
  • Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
  • Stir well until completely combined.
  • Spread batter in a greased 9″ x 13″ cake pan.
  • Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
  • Let this cool for 5 minutes.
  • While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
  • Reserve about 1/4 cup of caramal sauce for topping.
  • Again – if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
  • Using the back of a wooden spoon, poke holes in your cake.
  • While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
  • Let it soak in and allow for cake to cool completely.
  • When cake has completely cooled, spread the tub of Cool Whip over the cake.
  • Top with Skor bits and caramel sauce.
  • Chill in the fridge for 30 minutes to an hour, or overnight.
Advertisement