Our Skor Cake is probably one of the most popular recipes our website. And of course, it should be – it’s delicious and so simple to make. In keeping with my autumn theme and total pumpkin obsession, I thought it would be fun to experiment with it a little. I was pretty darn happy I did too. I deemed this recipe “Pumpkin Caramel Dream Cake” for good reason. It’s simple like our Skor Cake recipe, rich and full of caramel and pumpkin flavor. Perfect for the season!

I wanted to point out an adaption to this recipe – I decided to mix the caramel in with the condensed milk and soak it into the cake. However, if you want more of an intense pumpkin cake flavor, you can soak the cake in condensed milk by itself and leave the caramel for the topping only.

 

In a large bowl, combine the yellow cake mix powder and full can of pumpkin.

Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc)

Stir well until completely combined.

Spread batter in a greased 9″ x 13″ cake pan.

Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).

Looking good!

Let this cool for 5 minutes.

While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.

Reserve about 1/4 cup of caramal sauce for topping.

Again – if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!

Using the back of a wooden spoon, poke holes in your cake.

While your cake is still warm, pour condensed milk and caramel mixture all over the cake.

Let it soak in and allow for cake to cool completely.

When cake has completely cooled, spread the tub of Cool Whip over the cake.

Top with Skor bits and caramel sauce.

Chill in the fridge for 30 minutes to an hour, or overnight.

Gooey and rich.

It will be extremely hard to only have one bite.

Enjoy!

Pumpkin Caramel Dream Cake
Serves 8
Delicious and moist, this cake is divine and perfect for Thanksgiving!
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Prep Time
10 min
Cook Time
28 min
Total Time
38 min
Prep Time
10 min
Cook Time
28 min
Total Time
38 min
Ingredients
  1. 1 box yellow cake mix
  2. 1 bottle caramel syrup
  3. 1 can sweetened condensed milk
  4. 1-400 ml (13.5oz) can of pure pumpkin puree (not pumpkin filling)
  5. 4-5 Skor bars, chopped or 1/2 package of Skor bits
  6. 1-8 oz. tub Cool Whip
Instructions
  1. In a large bowl, combine the yellow cake mix powder and full can of pumpkin. Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc). Stir well until completely combined.
  2. Spread batter in a greased 9″ x 13″ cake pan.
  3. Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
  4. Remove from oven and let cake cool for 5 minutes.
  5. While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel. Reserve about 1/4 cup of caramal sauce for topping.
  6. Using the back of a wooden spoon, poke holes in your cake.
  7. While your cake is still warm, pour condensed milk and caramel mixture all over the cake. Let it soak in and allow for cake to cool completely.
  8. When cake has completely cooled, spread the tub of Cool Whip over the cake.
  9. Top with Skor bits and caramel sauce.
  10. Chill in the fridge for 30 minutes to an hour, or overnight.
  11. Enjoy!
Notes
  1. If you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
Claudia's Cookbook http://www.claudiascookbook.com/
by | 59 Comments

59 Comments on Pumpkin Caramel Dream Cake

  1. Julie
    October 17, 2012 at 3:00 PM (12 years ago)

    Since a few years, I’m always making a skor cake for my boyfriend’s birthday at the end of october… I was just looking for skor cake recipes on the internet (even though I know it by heart!!) and found your recipe… I like your picture and recipeso I came on the first page of your blog to found this!!!!! (What are the chances? Looking for skor cake and your last post is a variation of it!!! Meant to be) wow! I really want to try it now (not for bf but for me!!!) I notice that you said you are Ukranien but you are probably in Canada now right? Because it look’s like you are using all the same ingredients (and brand!) as me on your blog! Anyway, I’m glad google show me your blog because I really like it a lot.. and this Pumpkin Caramel Dream Cake.. can’t wait to try it! Julie

    Reply
    • Julie
      October 17, 2012 at 3:03 PM (12 years ago)

      Just found my answer on your pinterest.. ”Canadian Girls” 🙂 Same for me!

      Reply
    • Claudia's Cookbook
      October 19, 2012 at 2:20 AM (12 years ago)

      Thank you so much for your kind words Julie!! Yes, I’m from Winnipeg 🙂 I always like connecting with fellow Canadians! You will have to let me know how you like the pumpkin variation of the Skor Cake! We just finished the last pieces today and I already want more. P.s. your blog also looks great! Fantastic pics. Thanks again for checking out our blog!

      Reply
      • Laura Rojas
        September 4, 2013 at 5:28 AM (11 years ago)

        I was wondering, have you ever used a Spice Cake Mix for this recipe? I make muffins (similar to this) and use a Spice Cake (I also made them with the vanilla cake mix, first) mix…. it really complimented the pumpkin flavor. Thanks!

        Reply
  2. Patricia Alvarado
    September 3, 2013 at 5:13 PM (11 years ago)

    Love yuor page !!

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:06 AM (11 years ago)

      Thanks Patricia!

      Reply
  3. Tina
    September 3, 2013 at 6:50 PM (11 years ago)

    I just made your recipe cot the pumpkin cake the only thing I did different is I drizzled chocolate. Sundae sauce. Sincere family doesn’t like caramel it looks really good. But is it taste better the longer it sits

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:06 AM (11 years ago)

      I agree – this cake is delicious a few hours, or even a day later. Glad your family liked it and the chocolate was a hit! I will have to try that.

      Reply
    • Beulah Shonk
      November 16, 2013 at 4:38 PM (11 years ago)

      Is there a way i can print this, i have tried n tried. My sister made this for our family reunion n it was gone in no time but she called it “Better Then Sex Cake”…lol

      Reply
      • Claudia's Cookbook
        November 23, 2013 at 8:45 PM (11 years ago)

        Hi Beulah – so glad you liked the cake! Yes, i’ve seen a few variations of the “better than sex cake”. Whoever came up with that name deserves a medal 🙂 Currently, I do not have a way that you can print the recipe. I am looking to incorporate that into our blog redesign soon. Sorry!

        Reply
  4. Dean
    September 3, 2013 at 6:55 PM (11 years ago)

    Your cake looks fantastic. We have lots of pumpkin, cooked, skinned, then frozen, from last year’s harverst. Can this be pureed in a blender and used?

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:05 AM (11 years ago)

      Thanks Dean! I don’t see why you couldn’t use your own pureed pumpkin! Let me know how it turns out 🙂

      Reply
  5. sharon
    September 3, 2013 at 7:54 PM (11 years ago)

    looks like a nice holiday’s & fall weather

    Reply
  6. sharon
    September 3, 2013 at 7:55 PM (11 years ago)

    looks good for FALL type weather

    Reply
  7. sharon
    September 3, 2013 at 7:56 PM (11 years ago)

    looks scrumptious

    Reply
  8. sharon
    September 3, 2013 at 7:58 PM (11 years ago)

    looking good

    Reply
  9. Sharon
    September 3, 2013 at 9:58 PM (11 years ago)

    This cake looks really good, but it seems like it would be really, really sweet. Is it?

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:04 AM (11 years ago)

      It is a little on the sweeter side, but still very delicious.

      Reply
  10. Carol
    September 3, 2013 at 9:59 PM (11 years ago)

    Sounds SO good…what do you think about cooking the can of sweetened condensed milk in the slow cooker (previously described on FB) so that it becomes caramel and using it in this recipe???

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:03 AM (11 years ago)

      I’ve seen that slow cooker trick on Pinterest a lot but I have never actually tried it! I think if it works, it would be delicious with this recipe! 🙂

      Reply
  11. Nani Koki
    September 4, 2013 at 12:10 AM (11 years ago)

    It’s fantastic, sp EZ to make. I would like to try something with chocolate, can you help me with this??? I have no imagination and I am not a cook or baker, but this was
    again, so EZ!!!

    Thank you,
    Nani

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 12:53 AM (11 years ago)

      Hi Nani! You are in luck…one of my favourite chocolate cakes, which is very similar to the Pumpkin Caramel Dream Cake is our Skor Cake: http://www.claudiascookbook.com/skor-cake

      It’s super easy and SO delicious!!

      Reply
    • Chris Haskins
      October 26, 2024 at 11:52 AM (4 weeks ago)

      After reading reviews, I want to substitute the yellow cake for spice cake. I also would only use a fine drizzle of Carmel so that I can trade out cool whip for either buttercream or cream cheese frosting. I like the toffee or skor bits idea but would also top with chopped pecans. Any thoughts on these changes?

      Reply
  12. Annie Y
    September 4, 2013 at 4:01 AM (11 years ago)

    I found this recipe a while back but I can’t seem to find the kind of chocolate you used at all. I’m now convinced they don’t sell it in little old Cleveland, Ohio. What else could I use? Is there something extra special about this chocolate or could I substitute it with a crushed up Hershey ‘s bar?

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 4:46 AM (11 years ago)

      Hi Annie, you can use any chocolate bar you’d like. Skor bars have a hard toffee inside, so that typically works well with the caramel and pumpkin flavors. I think Heath Bars are very similar if you can find those. Other than that, use you favourite bar. You can go wrong really. Let me know how it turns out!

      Reply
  13. Karen
    September 4, 2013 at 1:13 PM (11 years ago)

    For the pumpkin puree where can u buy it or do you have to make it and if so how?

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 3:37 PM (11 years ago)

      You can buy pumpkin in a can at any grocery store. That’s what I use for everything. Make sure you buy the 100% pumpkin and not the pumpkin pie filling.

      Reply
  14. Katy
    September 4, 2013 at 8:40 PM (11 years ago)

    my cake doesn’t look like the picture with caramel/sweetened condensed milk mixture filling the holes, my holes are looking kind of empty after pouring all the recommended amount onto the cake. Any ideas?

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 9:54 PM (11 years ago)

      The cake will absorb all or most of the condensed milk mixture. It should still turn out moist and delicious with the quantities you used.

      Reply
  15. Mardi LaForce
    September 4, 2013 at 10:14 PM (11 years ago)

    I have just made this for the first time and couldn’t find Skor bars or bits so used Heath bars…it has a heave chocolate coating on the candy pieces so we’ll see how that works with the rest of the flavors. It looks really good. I don’t know how you come up with these easy ideas for cakes…I’ll have to find the Skor Cake recipe and try that too. Not good for diabetics but I’ll have a piece anyway!
    ~

    Reply
    • Claudia's Cookbook
      September 4, 2013 at 11:29 PM (11 years ago)

      Hi Mardi! Heath bars should work just fine. Let me know how you like it! I’m a big fan of simple baking..especially in the summer when I’d rather be outside 🙂 also please try the Skor Cake. It’s my absolute fav!!

      Reply
  16. Helen W.
    September 6, 2013 at 11:58 PM (11 years ago)

    in the process of making the pumkin carmel cake. Looks good but did not know what size of pumkin puree……think should of bought the great big can can you tell me?
    did not see 400 on can;;;;;;

    Reply
    • Claudia's Cookbook
      September 8, 2013 at 6:04 PM (11 years ago)

      Hi Helen – Depends on which brands you have at your supermarket. You may need to buy a larger can and weight it out. The smaller cans I use are 398ml, so that’s close enough.

      Reply
  17. Jenn C.
    September 8, 2013 at 5:51 PM (11 years ago)

    I’m making this now!!! Does it have to be kept in the refrigerator after it is chilled?

    Reply
    • Claudia's Cookbook
      September 8, 2013 at 6:01 PM (11 years ago)

      Hey Jenn! Your house is going to smell amazing 🙂 Yes, you should keep the cake in the refrigerator after it’s completely cooled. The condensed milk will keep it nice and moist. Enjoy!

      Reply
      • Jenn C.
        September 8, 2013 at 6:12 PM (11 years ago)

        It already does!!! Getting ready to poke holes and pour the sweetened condensed milk on. Thanks for the yummy recipe 🙂

        Reply
        • Claudia's Cookbook
          September 8, 2013 at 6:17 PM (11 years ago)

          Let us know how you like it! Thanks for the comments Jenn!

          Reply
  18. CINDY
    September 8, 2013 at 7:38 PM (11 years ago)

    It sure would be nice to have ounces and mg’s. I could not find one can of pumpkin (live in the USA) that had ml’s on it.

    Reply
    • Bonnie
      September 9, 2013 at 1:14 AM (11 years ago)

      use a small can of pumpkin. That’s what I use when make this cake- oz I think.

      Reply
    • Claudia's Cookbook
      September 9, 2013 at 3:18 PM (11 years ago)

      Hi Cindy – being from Canada, we don’t have a lot of products in ounces. Please use a metric converter (I find this helps when I’m using recipes developed from other areas of the world): http://www.unit-conversion.info/weight.html

      Reply
  19. Bonnie
    September 9, 2013 at 1:13 AM (11 years ago)

    use a spice cake mix for a little more flavor! :o)

    Reply
    • Claudia's Cookbook
      September 9, 2013 at 3:20 PM (11 years ago)

      Great idea Bonnie! I think that would be yummy as well.

      Reply
  20. Kimberly
    September 9, 2013 at 6:18 AM (11 years ago)

    This looks heavenly! Can you tell me how big the Cool Whip should be? 8oz, 12oz or the largest tub? I love the idea of the spice cake! Or I even wonder about a gingerbread cake mix? Yum! Thank you for the recipe!!

    Reply
    • Claudia's Cookbook
      September 9, 2013 at 3:16 PM (11 years ago)

      Hi Kimberly – It really depends on how much “icing” you prefer on the cake. I believe I used the 8oz. size!

      Reply
  21. Robert
    September 9, 2013 at 2:04 PM (11 years ago)

    What about mixing some caramel flavored Vodka to the sauce you pour in the holes on top of Cake?

    Reply
    • Claudia's Cookbook
      September 9, 2013 at 3:08 PM (11 years ago)

      Robert that is an AMAZING idea! I think I may just try that next time 🙂

      Reply
  22. Diane
    September 10, 2013 at 10:53 PM (11 years ago)

    So being a novice in baking, I have to ask why you spread a can of condensed milk over the cake if you decide to do caramel for topping? That’s what we would do because half of family like caramel and half don’t. So why add the condensed milk? I would think the cake is moist and yummy enough without adding all those extra sweeteners and calories. If you top with whipped cream, and caramel, and sprinkled Skor bars all over, yum!

    Reply
    • Claudia's Cookbook
      September 16, 2013 at 8:30 PM (11 years ago)

      The cake isn’t as moist without the condensed milk. That’s why it’s added to the cake.

      Reply
  23. kelli simmons
    September 15, 2013 at 12:16 PM (11 years ago)

    Could you use this recipe for cupcakes?

    Reply
    • Claudia's Cookbook
      September 16, 2013 at 8:28 PM (11 years ago)

      I’ve never tried it for cupcakes before but I can’t see why not! Great idea. If you try cupcakes, let me know how they turn out 🙂

      Reply
      • Kelli Simmons
        September 16, 2013 at 10:21 PM (11 years ago)

        I tried it and it was a success! I did use whipped vanilla icing and delicious! I made mini cupcakes!

        Reply
        • Claudia's Cookbook
          September 17, 2013 at 3:12 AM (11 years ago)

          Awesome!! Sounds delicious – I will have to try that 🙂 Thanks so much for sharing Kelli!

          Reply
  24. Jamie
    February 27, 2014 at 6:03 AM (11 years ago)

    This looks amazing. 2 of my favorite things in one, pumpkin and caramel! Definitely try the condensed milk into caramel trick. It’s super easy and tastes amazing, AND doesn’t have the nasty chemicals or HFCS that’s in that sundae sauce (if i remember correctly).

    Reply
  25. Poppy
    October 6, 2016 at 6:53 PM (8 years ago)

    Tried making this cake today for a 40th Anniversary party on the weekend.
    What a disaster. I am a seasoned Baker and followed the recipe exactly. I recipes says to DO NOT Add THE REST OF The Ingredients, BIG mistake after I added the condensed milk and caramel I has a big soupy miss. I am thinking that I should have added the rest of the ingredients (eggs.oil,water etc).Has this happened to anyone else. I would like to try again.

    Reply
    • Claudia's Cookbook
      October 16, 2016 at 7:35 PM (8 years ago)

      Sorry it didn’t work out for you. We’ve made this recipe countless times and we always never add the rest of the ingredients as per the recipe.

      Reply
  26. Betty
    November 2, 2021 at 9:52 AM (3 years ago)

    Hi Jaime! Just wondering if the bottle of caramel syrup is around 20 ounces/567 grams? That’s what I am seeing for sale in America. There are also jars of caramel ice cream topping that are smaller-around 347 grams. I am assuming the larger bottle of syrup is what is used, but wanted to make sure. (I know I am writing this question quite a few years after you posted it, but maybe you’ll still see it?) Thanks!

    Reply
  27. Brian
    November 12, 2024 at 5:49 PM (1 week ago)

    “1 can sweetened condensed milk”

    “1 bottle caramel syrup”

    I bought a 14oz can of sweetened condensed milk and a 20oz bottle of caramel syrup and this cake is DROWNING. Usually recipes specify the sizes of things to be used. Feel like this recipe could really benefit from some specifics rather than generalizations.

    Reply

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