I developed Pumpkin Better Than Cake after my daughter requested “something that tastes like fall but looks impressive” for her school bake sale. This outrageously indulgent dessert combines pumpkin spice cake with layers of caramel, whipped topping, and toffee bits into one ridiculously easy treat.
The name says it all; this cake delivers pure indulgence in every bite. The combination of fluffy pumpkin cake, creamy Cool Whip, sticky caramel, and crunchy Heath bits creates an unforgettable texture experience. Make this for your next gathering and watch it become your most requested dessert!
Table of Contents
Ingredients for Pumpkin Better Than Cake
I’ve streamlined this recipe to just six pantry-friendly ingredients. My go-to is Duncan Hines yellow cake mix because it stays incredibly moist, but any brand works beautifully. The pumpkin purée replaces all the eggs and oil, creating a naturally tender crumb while keeping things simple.
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling) – I always use pure pumpkin
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip (thawed) – My preference is to thaw this in the fridge overnight
- ½ bag (4 oz) Heath toffee bits – the ones near the chocolate chips work perfectly
- Caramel sundae sauce (to taste) – In my experience, Smucker’s has the best consistency
Step-by-Step Instructions
I recommend preparing this dessert the night before serving to allow the flavors to fully develop. The chilling time is essential for achieving that signature ultra-moist texture.
Step 1: Preheat your oven to 350°F and generously grease a 9×13-inch baking dish. In a large bowl, combine the cake mix and pumpkin purée, stirring with a wooden spoon until just combined. Some small lumps are perfectly fine; overmixing creates a dense cake.
Step 2: Spread the batter evenly into your prepared dish and bake for 23 to 28 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Let the cake cool in the pan for 10 minutes.
Step 3: Using the handle of a wooden spoon, poke holes all over the cake surface, spacing them about 1 inch apart. Pour the sweetened condensed milk slowly over the entire cake, allowing it to soak into the holes rather than pooling on top. Refrigerate for 30 minutes.
Step 4: Spread the Cool Whip evenly over the chilled cake, then sprinkle the Heath bits across the top. Drizzle caramel sauce generously in a zigzag pattern. Cover and refrigerate for at least 3 to 4 hours, or overnight for best results.
Perfect Pairings for Pumpkin Better Than Cake
This rich dessert pairs beautifully with beverages and lighter accompaniments that balance its indulgent sweetness.
Hot Cinnamon Tea: The warm spices in cinnamon tea complement the pumpkin flavors while cutting through the richness of the caramel and cream.
Pumpkin Spice Latte: Double down on fall flavors by serving this cake alongside your favorite PSL for the ultimate autumn dessert experience.
Fresh Fruit Salad: A crisp apple and pear salad with citrus dressing provides refreshing contrast to the cake’s creamy sweetness.
Cranberry Apple Twice Baked Sweet Potatoes: These lighter sweet potatoes balance the cake’s richness while maintaining the fall flavor theme.
Vanilla Ice Cream: Add a scoop of quality vanilla ice cream for extra decadence; the cold temperature contrast enhances every layer.
Spiced Rum Coffee: For adult gatherings, spiked coffee with a splash of spiced rum elevates this dessert into sophisticated territory.
Autumn Wild Rice Soup: Serve this cake after a lighter soup dinner for a complete seasonal meal that won’t leave guests overly full.
Make-Ahead and Storage Tips
Store your Pumpkin Better Than Cake covered in the refrigerator for up to 4 days. I recommend using plastic wrap pressed directly against the surface, then covering the entire pan with foil to prevent the cake from absorbing refrigerator odors.
For longer storage, cut the cake into individual portions and wrap each piece tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture stays remarkably creamy even after freezing.
This cake actually improves after a day or two in the fridge as the flavors meld together. Pro tip: let it sit at room temperature for 10 minutes before serving to bring out the caramel’s full flavor. If you’re hosting a Thanksgiving dinner or fall gathering, you can make this up to 2 days ahead.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilize it with a tablespoon of powdered sugar and a teaspoon of vanilla to prevent it from weeping. Cool Whip holds up better for longer storage.
What if I don’t have Heath bits?
Crushed pecans, gingersnap cookies, or even mini chocolate chips make excellent substitutes that maintain the textural contrast.
Can I make this cake gluten-free?
Absolutely. Use your favorite gluten-free yellow cake mix and follow the same instructions. The pumpkin purée keeps it moist regardless of the flour type.
Pumpkin Better Than Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish.
- In a large bowl, combine yellow cake mix and pumpkin purée. Stir with a wooden spoon until just combined; some small lumps are fine. Do not overmix.
- Spread batter evenly into prepared baking dish. Bake for 23 to 28 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cake cool in the pan for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake surface, spacing them about 1 inch apart.
- Pour sweetened condensed milk slowly over entire cake, allowing it to soak into the holes rather than pooling on top. Refrigerate for 30 minutes.
- Spread Cool Whip evenly over chilled cake. Sprinkle Heath toffee bits across the top.
- Drizzle caramel sauce generously over the top in a zigzag pattern. Cover and refrigerate for at least 3 to 4 hours, or overnight for best results.
- Let cake sit at room temperature for 10 minutes before serving to bring out the caramel’s full flavor.
Notes
