Pumpkin Better Than Anything Cake

INGREDIENTS

• 15 oz can pumpkin puree
• 1 ½ cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 2 cups flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 14 oz can sweetened condensed milk
• 16 oz jar caramel sauce (I like the Mrs. Richardson’s brand)
• TOPPING
• 3 cups heavy whipping cream
• ¾ cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 8 oz bag chocolate covered english toffee bits

INSTRUCTIONS

1. Put the oven rack in the middle of the oven. Preheat the oven to 350 degrees.
2. Add pumpkin, sugar, vegetable oil, eggs, nutmeg, cinnamon, and vanilla to a large mixing bowl. Whisk together until completely combined.
3. Add flour, salt, baking soda, and baking powder to the bowl. Whisk together just until combined.
4. Spray a 9×13 inch ceramic or glass baking dish with non-stick cooking spray. Evenly spread the cake batter into the baking dish.
5. Bake for 32-38 minutes or until a toothpick poked into the center of the cake comes out clean.
6. While the cake is warm, poke many holes all through the cake. You can use a skewer, the end of a wooden spoon, or a butter knife and twist it to poke holes that are about ¼ inch wide. I like using a wooden caramel apple stick because it’s thicker than a regular skewer.
7. Pour the sweetened condensed milk all over the top of the cake.
8. Pour the caramel sauce all over the top of the cake. (If needed, microwave the caramel sauce for a little bit to make it pour more easily.)
9. Cover the cake and refrigerate it until it’s completely chilled.
10. Make the topping by adding the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer. Beat on high with the whisk attachment until stiff peaks form.
11. Spread the whipped topping onto the cake. Sprinkle the toffee bits on top.
12. Serve cold or at room temperature. Store covered in the refrigerator.