Rich, moist, and full of fall flavors—this pumpkin cake is layered with cream cheese frosting, caramel, and crunchy toppings for the ultimate autumn dessert!

Why You’ll Love This Recipe

• Rich, moist pumpkin cake with creamy frosting.
• Sweetened condensed milk adds extra indulgence.
• Caramel drizzle and gingersnap-pecan topping for texture and flavor.
• Perfect for fall gatherings, holidays, or dessert tables.
• Easy to assemble with a boxed cake mix base.

Ingredients

• 1 box spice cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz, not pumpkin pie filling)
• 1 can sweetened condensed milk (14 oz)
• 1 tub whipped topping (8 oz, thawed)
• 1 package cream cheese (8 oz, softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ½ cup caramel sauce
• ½ cup crushed gingersnap cookies (for topping)
• ½ cup chopped pecans (for topping)

Cook Time: 40 minutes + chilling
Servings: 12
Calories: 390 per serving

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Mix Cake Batter

Mix cake mix and pumpkin purée until smooth. Spread evenly in prepared dish.

Step 3: Bake Cake

Bake 25–30 minutes, or until a toothpick inserted comes out clean. Let cool slightly.

Step 4: Add Sweetened Condensed Milk

Poke holes all over the cake with a wooden spoon handle. Pour sweetened condensed milk evenly over top. Cool completely.

Step 5: Prepare Frosting

Beat cream cheese until fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice. Fold in whipped topping until smooth. Spread over cooled cake.

Step 6: Add Toppings

Drizzle caramel sauce over frosting. Sprinkle with gingersnap crumbs and chopped pecans.

Step 7: Chill and Serve

Chill for 1 hour before serving. Slice and enjoy.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, it can be prepared a day in advance and stored in the fridge for best results.
Can I use homemade pumpkin puree?
Absolutely, just ensure it’s not too watery—drain excess liquid if needed.
Can I skip the pecans or gingersnaps?
Yes, or replace with other nuts or cookie crumbs for texture.
Is there a dairy-free version?
You can try plant-based cream cheese and whipped topping substitutes.

Final Thoughts

This Better Than Fall Pumpkin Cake is an indulgent, crowd-pleasing dessert perfect for fall celebrations. The combination of pumpkin, cream cheese frosting, caramel, and crunchy toppings makes it irresistible and perfect for any autumn occasion.