Description
Layers of moist pumpkin spice cake, fluffy whipped cream, buttery crumble, and rich caramel drizzle — pure fall decadence in every bite.
Ingredients
- Pumpkin purée (1 cup)
- Yellow cake mix (1 box)
- Sweetened condensed milk (1 can, 14 oz)
- Whipped topping (16 oz, thawed)
- Pumpkin pie spice (2 tsp)
- Butter (½ cup, melted)
- Brown sugar (½ cup)
- Crushed graham crackers or spice cookies (1 cup)
- Caramel sauce (for drizzle)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Mix cake mix, pumpkin purée, and pumpkin pie spice until smooth; pour into pan and bake for 25–30 minutes.
- While warm, poke holes across the cake and pour sweetened condensed milk evenly over the top. Let it soak in and cool completely.
- Mix crushed cookies, melted butter, and brown sugar to form a crumb topping.
- Spread whipped topping over the cooled cake.
- Sprinkle with the crumb mixture and drizzle generously with caramel sauce.
- Chill for at least 1 hour before serving for the ultimate creamy, gooey texture.
Notes
- For best results, use fresh pumpkin purée.
- Can substitute crushed graham crackers with spice cookies for added flavor.
- Adjust the amount of caramel sauce based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg