Description
A soft, moist, and flavorful fall dessert that blends pumpkin puree with warm spices and a creamy filling. Holes are poked into the baked cake and filled with sweetened condensed milk, then topped with fluffy whipped topping and optional caramel or pecans. Easy to make and perfect for any autumn gathering.
Ingredients
-
1 box spice cake mix
-
1 cup pumpkin puree (not pumpkin pie filling)
-
3 large eggs
-
½ cup vegetable oil
-
½ cup milk or water
-
1 can (14 oz) sweetened condensed milk
-
1 tub (8 oz) whipped topping
-
1 tsp pumpkin pie spice (optional)
-
Optional toppings: crushed pecans, caramel drizzle, toffee bits, crushed cookies
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
-
In a large bowl, mix cake mix, pumpkin puree, eggs, oil, and milk until smooth.
-
Pour into pan and spread evenly. Bake for 28–32 minutes.
-
Let cake cool for 10–15 minutes.
-
Use the handle of a wooden spoon to poke holes evenly across the cake.
-
Pour sweetened condensed milk slowly over the cake, letting it soak in.
-
Chill the cake in the fridge for at least 1 hour.
-
Spread whipped topping evenly over chilled cake.
-
Add optional toppings if desired.
-
Chill another hour before serving. Slice and enjoy it cold.
Notes
For extra flavor, add chocolate chips or maple drizzle.
Substitute cream cheese filling or pudding for a twist.
It can be made 1–2 days ahead and stored in the fridge.
Great for potlucks, Thanksgiving, or cozy fall nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American