Description
A delightful pumpkin cake perfect for autumn gatherings, featuring cozy spices and a rich caramel drizzle.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup whipped topping
- 1/2 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the pumpkin puree, sweetened condensed milk, sugar, and eggs until well combined.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine the dry ingredients with the pumpkin mixture until just combined.
- Bake the batter in a greased cake pan for 30-35 minutes.
- Cool the cake completely before frosting.
- Frost with whipped topping and drizzle caramel sauce over the top.
- Sprinkle toffee bits over the cake before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 30g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg