Ohhh — Better Than Fall Pumpkin Cake 🎃🍰 is a total showstopper!
It’s moist, warmly spiced, filled with creamy goodness, and tastes like everything you love about autumn in one bite. Think pumpkin spice cake meets poke cake — sweet, rich, and irresistible.
Here’s the full, foolproof recipe 👇
🍂 Better Than Fall Pumpkin Cake
Ingredients
(Makes one 9×13-inch cake)
For the Cake:
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1 (15 oz) can pumpkin puree (not pie filling)
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1 box yellow cake mix (or spice cake mix for extra flavor)
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½ cup vegetable oil
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4 large eggs
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1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
For the Filling & Topping:
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1 (14 oz) can sweetened condensed milk
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1 (8 oz) container whipped topping (like Cool Whip), thawed
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1 (8 oz) package cream cheese, softened
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½ cup powdered sugar
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½ teaspoon vanilla extract
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½–1 cup caramel sauce (for drizzling)
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½ cup toffee bits or chopped pecans (optional, for topping)
👩🍳 Instructions
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Preheat oven:
350°F (175°C). Grease a 9×13-inch baking dish. -
Make the cake:
In a large bowl, beat together pumpkin puree, cake mix, oil, eggs, and pumpkin spice until smooth.
Pour into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. -
Poke and fill:
While warm, use the handle of a wooden spoon to poke holes all over the cake.
Slowly pour the sweetened condensed milk evenly over the top, letting it soak into the holes.
Cool completely. -
Make the frosting:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in the whipped topping until light and fluffy. -
Assemble:
Spread the frosting over the cooled cake.
Drizzle generously with caramel sauce and sprinkle with toffee bits or pecans. -
Chill & Serve:
Refrigerate at least 2 hours before serving.
Slice and enjoy cold — it’s even better the next day!
✨ Tips
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For extra spice, use a spice cake mix instead of yellow cake mix.
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Add a layer of pumpkin pudding between the cake and frosting for an extra-creamy twist.
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Sprinkle a little sea salt on top of the caramel for that sweet-salty magic.
Would you like me to give you a “mini trifle” version of this cake (served in cups or jars for parties)? It’s adorable and mess-free!
