Somethin' Pumpkin: Pumpkin Better-Than-[you-know-what] Cake

I'm a big pumpkin fan. I've also converted my husband to be one. So when I found this recipe (amongst many others for pumpkin desserts), I had to try it. It sounded too good to be true, but it wasn't. It is OH SO GOOD. I suggest adding pumpkin pie spice for more of that pumpkin taste.

Pumpkin Better Than [you-know-what] Cake.
  • 1 box yellow cake mix
  • 1 small can pumpkin puree (14 oz I believe)
  • 1-2 tsp pumpkin pie spice
  • 1 - 14 oz. can sweetened condensed milk
  • 1 - 8 oz. tub cool whip
  • 1/2 bag Heath Bits
  • Caramel Sundae Sauce (I didn't use this and it still turned out amazing)
  1. In a large bowl, mix together the cake mix as instructed on box, and add pumpkin pie spice and pumpkin puree until a smooth batter forms.
  2. Pour batter into a well greased 9x13 baking dish. Bake at 350ยบ according to the directions for a 9x13 cake on the cake mix box.
  3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
  4. Pour the sweetened condensed milk over the cake, filling the holes. Make sure your pan is cooled before you refrigerate for 30 minutes, or you may crack the pan.
  5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. Refrigerate for 3-4 hours, or overnight (best).
Refrigerating the sweetened condensed milk after it has been poured over the cake is so. essential. and so good! Keep it refrigerated before serving, it tastes best cooled.

This fall, I'll be baking somethin' pumpkin every week to share. Yup. Get ready to expand that waistline! ;)

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