Pumpkin cake recipe made with spice cake mix, pumpkin puree, cream cheese, whipped topping, and toffee bits. It’s the ultimate fall dessert!
Do you ever come across a recipe that feels like a warm hug? That’s this pumpkin cake for me. It’s cozy, sweet, and honestly feels like the essence of fall baked into a single dish.
The first time I made this, I was hosting a little family gathering. You know, one of those “everyone brings a dish” kind of things. I wanted something simple but impressive—something that would make people think I put way more effort into it than I actually did. Enter this pumpkin cake recipe.
I remember pulling it out of the fridge and thinking, Is this too simple? But as soon as I cut the first slice and saw the creamy topping and those little toffee bits glistening, I knew I had a winner. My mom took one bite and immediately asked for the recipe. My sister called it “dangerously good.” And my cousin? She just took a second piece without saying a word. That’s when you know it’s a hit, right?
Why You’ll Love This Pumpkin Cake Recipe?
- Ridiculously Easy: No fancy steps or special equipment. Just mix, bake, chill, and enjoy.
- Perfect Fall Flavors: The spice cake mix and pumpkin puree are like a love letter to autumn.
- The Creamiest Topping: Cream cheese and whipped topping? Say no more.
- Crowd-Pleaser: Whether it’s a potluck, a holiday dinner, or just a regular Tuesday, this cake always steals the show.
- Even Better the Next Day: It’s one of those rare desserts that actually improves overnight.
Ingredient Notes:
Let’s chat about what makes this cake so magical:
- Spice Cake Mix: The star of the show. It’s loaded with warm spices like cinnamon, nutmeg, and cloves.
- Pumpkin Puree: Adds moisture and a rich, natural pumpkin flavor. Just make sure you grab puree, not pumpkin pie filling.
- Sweetened Condensed Milk: This soaks into the cake, making it extra moist and giving it a luscious sweetness.
- Cream Cheese: Softened cream cheese makes the topping rich and slightly tangy, balancing all that sweetness.
- Whipped Topping: Light, fluffy, and perfect for that creamy layer on top.
- Confectioners’ Sugar: Adds just the right amount of sweetness without weighing down the topping.
- Crushed Toffee Pieces: They add a little crunch and take the cake’s indulgence level up a notch.
How To Make Pumpkin Cake?
This pumpkin cake recipe is so easy, it’s almost unfair. Let me walk you through it.
- Preheat and Prep
Start by preheating your oven to 350°F. Grease a 9×13-inch cake pan to make sure nothing sticks. Trust me, you don’t want to skip this step—cleaning stuck cake is no fun. - Mix the Batter
In a large bowl, mix together the pumpkin puree and spice cake mix. That’s it—just two ingredients! Stir until smooth, then pour the batter into your prepared pan. - Bake the Cake
Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing—like you’ve been baking all day. - Poke and Soak
Let the cake cool for about 10 minutes. Then, grab a wooden spoon and poke holes all over the top. It’s messy, but in the best way. Pour the sweetened condensed milk evenly over the cake, letting it soak into all those little holes. - Refrigerate Overnight
Pop the cake into the fridge and let it chill overnight. Yes, it’s hard to wait, but trust me, this step is crucial. The flavors need time to mingle and soak in. - Make the Topping
The next day, beat together the cream cheese, confectioners’ sugar, and whipped topping until smooth. Spread this creamy mixture evenly over the cake. - Add the Finishing Touches
Sprinkle crushed toffee pieces on top for a little crunch and extra indulgence. - Serve and Enjoy
Slice it up and watch it disappear. Seriously, it’s that good.
Storage Options:
- Refrigerator: Store any leftovers (if you’re lucky enough to have some) in an airtight container for up to four days.
- Freezer: You can freeze the unfrosted cake for up to three months. Just thaw it in the fridge and add the topping before serving.
Variations and Substitutions:
Feeling creative? Here are some fun ways to switch it up:
Want To Save This Recipe?
- Add Nuts: Sprinkle chopped pecans or walnuts over the topping for extra crunch.
- Chocolate Twist: Drizzle melted chocolate over the cake before adding the toffee bits.
- Maple Upgrade: Swap the sweetened condensed milk for a mix of maple syrup and heavy cream.
- Dairy-Free: Use dairy-free whipped topping and cream cheese for a vegan-friendly option.
- Extra Spice: Add a pinch of ground ginger or allspice to the batter for even more autumn flavor.
What to Serve with Pumpkin Cake?
This cake is pretty perfect on its own, but if you want to get fancy:
- Coffee or Tea: A hot drink is the perfect complement to the cake’s sweetness.
- Vanilla Ice Cream: The creamy cold ice cream and warm spices are a match made in heaven.
- Spiced Apple Cider: Another fall classic that pairs beautifully with the pumpkin flavor.
- Extra Whipped Cream: Because more is always better when it comes to whipped cream.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of pumpkin puree?
Nope! Pumpkin pie filling is pre-sweetened and spiced, which would mess up the balance of this recipe. Stick with plain pumpkin puree.
Do I have to refrigerate the cake overnight?
Yes, trust me on this. Letting it chill overnight lets all the flavors soak in and makes the cake extra moist and delicious.
Can I make this cake ahead of time?
Absolutely. In fact, it’s even better the next day after it’s had time to chill.
So, what do you think? Ready to dive into this pumpkin cake recipe and bring a little extra coziness to your fall? Let me know how it turns out—I’d love to hear your twists or see your pictures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Cake Recipe
Ingredients
- 1 box spice cake mix
- 15 oz. pumpkin puree
- 1 can sweetened condensed milk
- 16 oz. whipped topping
- 8 oz. cream cheese softened
- 1 cup confectioner’s sugar
- Crushed toffee pieces
Instructions
- Preheat your oven to 350°F. Grease a 9x13 cake pan.
- Combine 15 ounces of pumpkin puree, with spice cake mix. Evenly spread the mixture in the pan.
- Bake for 28 minutes ensuring it is cooked through by testing with a toothpick.
- Allow the cake to cool for 10 minutes. Create small holes using a wooden spoon.
- Evenly pour sweetened condensed milk over the cake.
- Place it in the refrigerator overnight to set.
- The next day beat together 8 ounces of softened cream cheese, 1 cup of confectioners' sugar and 16 ounces of whipped topping until smooth and creamy.
- Spread this mixture over the cake evenly.
- For a touch of indulgence sprinkle crushed toffee pieces as a garnish, on top.
- Let yourself savor this enchanting treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
