Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (medium and large)
- Whisk and rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Fork or skewer
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and generously grease that 9×13 pan. In my large bowl, I combine the cake mix, pumpkin puree, milk, oil, eggs, vanilla, and that optional extra cinnamon. Now, here’s my tip: mix by hand with a whisk or spatula just until the batter is smooth and no dry streaks remain. Don’t overmix! I made that mistake once, and the cake turned out a bit tougher than the beautifully tender crumb we’re after. Pour this fragrant, orange batter into your prepared pan and smooth the top.
I pop it in the center of the oven and bake for 28-33 minutes. Ovens vary, so start checking at 28 minutes. The cake is done when the edges pull away slightly and a toothpick inserted in the center comes out clean, maybe with a crumb or two—no wet batter. The smell at this point is absolutely intoxicating. As soon as you pull the hot cake from the oven, place the pan on a cooling rack. This is the critical moment!
While the cake is still very hot, I take a fork or the handle of a wooden spoon and gently poke holes all over the surface. You want plenty of holes for the good stuff to seep into, but don’t go all the way to the bottom. Then, slowly and evenly, pour the entire can of sweetened condensed milk over the top, followed by the jar of caramel sauce. Watch in satisfaction as it all disappears into the cake. I let it cool completely here, which takes about an hour. This patience allows the cake to fully absorb that liquid gold.
Once the cake is completely cool to the touch, it’s time for the final flourish. I spread the entire container of thawed whipped topping over the surface in an even layer. Then, I drizzle a little extra caramel from a fresh jar if I have it (for looks!), and sprinkle generously with the chopped pecans or toffee bits. The toffee adds a wonderful crunchy contrast. I gently cover it and refrigerate for at least 4 hours, but overnight is truly best. This chilling time lets all the flavors marry and the texture become perfectly firm yet luscious.(See the next page below to continue…)