- Preheat the oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with non-stick spray.
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Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl. (Feel free to use a stand or hand mixer for this step.)
15 ounce (425 g) can of pumpkin puree,1 box yellow cake mix,2 tablespoons brown sugar,½ teaspoon cinnamon,¼ teaspoon ginger,¼ teaspoon nutmeg
- When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
- Bake for 20-25 minutes. A toothpick inserted should come out clean.
- Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
- Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
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Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
14 ounce (397 g) can sweetened condensed milk
- Place the cake in the fridge for at least ½ an hour.
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When you remove the cake from the fridge, spread the cool whip all over the top.
8 ounce (227 g) tub of frozen whipped topping
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Sprinkle the toffee bits over the top. Finish off by drizzling on the caramel sauce.
4 ounces (113 g) toffee bits,1 cup (226 g) caramel sauce
- Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)
