👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Set oven to 350°F. Grease a 9×13-inch baking pan.
2. Mix the Batter
In a large bowl, combine cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.
3. Bake the Cake
Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out clean.
4. Poke and Pour
Let cake cool for 15 minutes. Use the handle of a wooden spoon to poke holes all over. Pour sweetened condensed milk over the cake, letting it seep into the holes. Cool completely.
5. Top It Off
Spread whipped topping evenly over the cooled cake. Drizzle with caramel sauce and sprinkle with toffee bits.
6. Chill and Serve
Refrigerate for at least 3 hours before serving. This helps the flavors meld and makes slicing easier.
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