I love pumpkin season! Let the recipes begin!
Cake:
1 box yellow cake mix
1 small can of pumpkin puree
1 14 oz. can of sweetened condensed milk
Frosting:
1 8 oz. tub of cool whip
1/2 bag of Heath Toffee Bits
Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)
Instructions:
Combine the cake mix and pumpkin puree until well blended. Pour the batter into a greased 9x13 baking dish. Bake at 350 according to the directions on the cake mix box. I baked mine for about 25 minutes.
Let the cake cool for about 10 minutes. Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart. Pour the sweetened condensed milk over the cake, filling in the holes. Refrigerate the cake for 30 minutes.
Spread the cool whip over the top of the cake. Drizzle the caramel over the top and sprinkle on the heath bits. Refrigerate the cake for at least 3-4 hours, or overnight for best results.
YUMMM...i might need to make this!
ReplyDeleteDo I add the ingredients from the cake box along with the pumpkin or just add pumpkin to cake mix?
ReplyDeleteJust the pumpkin to the cake mix. Easy peasy.
DeleteJust the pumpkin to the cake mix. Easy Peasy.
ReplyDeletehow many ounces is a small can of pumpkin puree ?
ReplyDeleteI believe it is 15 ounces.
Deletehow many ounces is a small can of pumpkin puree ?
ReplyDeleteI believe it is 15 ounces.
ReplyDeleteDo you add any additional flavoring like pumpkin spice?
ReplyDeleteNo addition seasonings for this version. You could probably make it with a box of spice cake if you wanted to.
Delete