Pumpkin Better Than Cake Recipe – Unique Dessert Idea
Take pumpkin cake to the next level with this honey garlic shrimp pumpkin better than cake recipe! Moist, spiced pumpkin cake meets savory shrimp and a drizzle of honey garlic glaze for a daring sweet-and-savory dessert that’s perfect for adventurous food lovers.
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon (for poking holes)
- Spatula
Ingredients
- 1 box spice cake mix (or yellow cake mix)
- 1 cup pumpkin puree (not pie filling)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 4 oz cream cheese, softened
- ½ cup caramel sauce (or chocolate drizzle)
- ½ cup toffee bits (or chopped nuts)
- 1 tsp cinnamon (optional garnish)
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Mix cake mix with pumpkin puree until smooth. Pour into greased 9x13-inch pan.
- Bake: Bake for 25–30 minutes, until golden and set. Test with toothpick.
- Poke & Soak: While warm, poke holes across cake with spoon handle. Pour condensed milk evenly over cake.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Frost: Beat cream cheese until smooth. Fold in whipped topping. Spread evenly over chilled cake.
- Garnish: Drizzle caramel sauce and sprinkle toffee bits or nuts. Dust with cinnamon if desired.
- Serve: Slice into squares and serve cold
Notes
- Always use pumpkin puree, not pie filling.
- Chill cake thoroughly for best texture.
- Spice cake mix enhances pumpkin flavor.
- Add toppings fresh before serving for crunch.
- Store in fridge for 3–4 days; freeze unfrosted cake layers for up to 2 months.