There are so many options with this versatile cake recipe. You might normally know this cake as Better Than S*& Cake, or in our home, Better Than Megan Fox Cake.
My Grandma made this version all the time, it is a fall cake made with pumpkin that changes it up! It is super easy and VERY good!
Pumpkin Toffee Cake
1 (18.25 ounce) yellow cake cake mix
1 – 15 oz. can pumpkin puree
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
- Mix together the cake mix and pumpkin puree until a smooth batter forms. Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Poke holes all over the cake, making sure not to go through to the bottom.
- Slowly pour the milk and caramel over the top of the warm cake, letting it sink into the holes.
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks. Refrigerate and serve cold!