The legendary Better Than Anything Pumpkin Cake! Moist pumpkin-spiced cake soaked with sweetened condensed milk, topped with fluffy whipped cream, a generous drizzle of caramel, and a sprinkle of crunchy toffee bits.
The name alone might spark giggles or blushes, but there's a reason this dessert gets rave reviews at every party. The cake itself is soft and moist cake while the caramel and toffee bits add a bit of saltiness to balance out the sweet flavors of pumpkin and whipped cream.
If you love pumpkin season, you might also like Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce and Pumpkin Bundt Cake with Maple Glaze.
Why you'll love this recipe
You'll absolutely love this Better Than Anything Pumpkin Cake because it's a perfect fall treat that's ridiculously easy to make yet looks and tastes totally fancy. It's great for making ahead and sharing with friends and family during the cozy holiday season.
Ingredients at a glance
- Yellow cake mix: Use the mix, but don't include the added ingredients on the box - I used Pillsbury Moist Supreme Yellow Cake Mix just because it reliably produces a moist, tender, and flavorful cake every time I've used it.
- Pumpkin puree: I used store-brand 100% pure pumpkin puree. If you get pumpkin pie filling, omit the pumpkin pie spice.
- Pumpkin pie spice: This is the secret weapon of this cake! Spices like cinnamon and nutmeg that makes everything taste like fall. It saves you from having to measure a bunch of spices.
- Sweetened condensed milk: After you poke holes in your cake, you pour this on top. It soaks in like a dream, making your cake ultra-moist and giving it that rich, creamy sweetness that keeps you coming back for more.
- Whipped cream topping: Cool Whip rules! Unlike traditional whipped cream, it comes frozen ready-to-thaw, saving time since no whipping is needed.
- Toffee bits: I love using Heath English Toffee Bits (found on the baking aisle) for topping. Perfect bite size pieces for Better than Anything Cake; and they contain no artificial colors or flavors.
- Caramel sauce: Ghirardelli Premium Caramel Sauce is a great choice because it is made with real, high-quality caramel that has that absolutely smooth and rich flavor.
How to make pumpkin better than anything cake
In a large mixing bowl, use an electric mixer to mix the yellow cake mix, pumpkin puree, and pumpkin pie spice until smooth.
Pour the batter into the greased baking dish and spread it out evenly.
Bake
Bake at 350 F. for 25 minutes or until a toothpick inserted in the center of the cake comes out clean and it starts to pull away from the edges. Let the cake cool to room temperature.
Poke holes around the cake
Use a skewer or straw to poke holes around the cake about 1 inch apart.
Pour condensed milk on top to fill in the holes
Pour the sweetened condensed milk over the cake, and chill in the refrigerator for 30 minutes.
Add toppings
Spread the whipped topping on top of the cake and smooth it out. Drizzle the caramel sauce over the top of the cake, then sprinkle on the toffee bits.
Cover the cake with plastic wrap and chill for at least 2 hours before serving.
Pumpkin Better than Anything Cake
Ingredients
- 15.25 oz box yellow cake mix, don't include the added ingredients on the box
- 15 oz can pumpkin puree
- 2 teaspoon pumpkin pie spice
- 14 oz can sweetened condensed milk
- 8 oz container whipped topping, thawed
- ½ cup toffee bits
- ½ cup caramel sauce
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or pan with cooking spray. Set aside.
- In a large mixing bowl, use an electric mixer to mix the yellow cake mix, pumpkin puree, and pumpkin pie spice until smooth.
- Pour the batter into the greased baking dish and spread it out evenly.
- Bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean and it starts to pull away from the edges.
- Let the cake cool to room temperature.
- Use a skewer or straw to poke holes around the cake about 1 inch apart.
- Pour the sweetened condensed milk over the cake, and chill in the refrigerator for 30 minutes.
- Spread the whipped topping on top of the cake and smooth it out. Drizzle the caramel sauce over the top of the cake, then sprinkle on the toffee bits.
- Cover the cake with plastic wrap and chill for at least 2 hours before serving.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Tips for making this recipe
- Box Size: Newer cake mixes are a bit smaller and the box of yellow cake mix may vary from 13.25 to 15.25 ounces. But the recipe still works fine.
- Don't overmix the batter. Mix until ingredients are just combined to keep the cake light and fluffy.
- Batter: The batter will be thicker than typical cake batters, but not to worry, it bakes up super moist thanks to the pumpkin and condensed milk.
- Use sweetened condensed milk, not evaporated milk. Its thickness and sweetness are key to making the cake extra moist and decadent.
- Use 100% pure pumpkin puree, not pumpkin pie filling. If using pie filling, skip the added pumpkin pie spice to avoid overpowering the flavor.
- Poke holes generously but carefully. Space the holes about an inch apart and go halfway through the cake without poking through to the bottom so the sweetened condensed milk absorbs evenly.
- Chill for at least 2 hours or overnight. This resting time helps the condensed milk soak in and the flavors to meld for a richer taste.
Supplies you'll need
- 9x13 baking dish or pan
- Cooking spray to grease the pan
- Large mixing bowl
How to make your own pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
How do I keep the cake moist?
Pumpkin puree and oil/melted butter provide long-lasting moisture. As long as you don't over bake it, you will have a perfectly moist cake. Additionally, store this Better than Anything Pumpkin Cake covered to seal moisture even further.
Substitutions
- Toppings: Switch up toffee bits with candied pecans, chocolate covered toffee, or chopped nuts as desired.
- Whipped Topping: Cool Whip holds shape longer than homemade whipped cream, but fresh whipped cream offers fluffier texture.
- Toffee: If you can't find toffee bits, you can get a couple of toffee bars, like Skor or Heath, and chop them finely.
- Pumpkin puree: You can use pumpkin pie filling instead of pumpkin puree, but I recommend omitting the pumpkin pie spice if you do.
Storage Instructions
- Make Ahead: The cake is best made the day before and chilled overnight for even moisture and flavor.
- Refrigerator: Store the cake in the refrigerator, covered with plastic wrap, for up to 3 days.
- Freezer: Because the condensed milk is used, the texture of the cake may change or become too soggy during the freezing and thawing process. I recommend freezing the cake before adding the condensed milk and whipped topping. Cover the cake with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before finishing and serving.
Serving suggestions
- For crunchier toffee bits, add them right before serving.
- Serve with extra caramel sauce.
More delicious pumpkin desserts
- Pumpkin Chocolate Chunk Cookies
- Pumpkin Chocolate Chip Bread
- Pumpkin Cookies with Cream Cheese Frosting
If you've tried this better than anything cake recipe, then don't forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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