Better Than Fall Pumpkin Cake
This Better Than Fall Pumpkin Cake lives up to its name! Made with a vanilla cake mix, pumpkin puree, and sweetened condensed milk, it's incredibly moist and packed with cozy spices like cinnamon, nutmeg, and cloves. Quick to make, endlessly customizable, and perfect for fall gatherings, this cake will become your new seasonal staple.
Ingredients
- 1 box vanilla cake mix plus ingredients required: usually 3 eggs, 1/2 cup oil, 1 cup water
- 1 cup pumpkin puree
- 1 can 14 oz sweetened condensed milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Prepare the vanilla cake mix according to box instructions.
- Stir in pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, and cloves. Mix well.
- Fold in optional chopped nuts or chocolate chips.
- Pour batter into prepared pan and smooth evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Notes
- Use homemade pumpkin puree for a fresher flavor.
- Sprinkle cinnamon sugar on top before baking for a crisp finish.
- Great with cream cheese frosting, caramel drizzle, or whipped cream.
- Store in fridge for up to 5 days or freeze slices for later.