October 3, 2013

Pumpkin Better Than... Cake

Recipe and picture courtesy of http://somethingswanky.com


1 Box Yellow Cake Mix
1 14 0z. Can Pumpkin Puree (not pumpkin pie filling)
1 t. pumpkin pie spice
1 can sweetened condensed milk
8 0z. container of cool whip, thawed
1 bag of toffee bits
caramel topping to drizzle over cake

Mix yellow cake mix with pumpkin puree and pumpkin pie spice (batter will be thick). Pour into well greased 9 x 13 baking dish. Bake at 350 degrees for the amount of time on the cake mix box it calls for a 9 x 13. Test with toothpick when done- toothpick should come out clean.

Let cool for about 10 minutes. Poke holes all over the cake. I used the end of a wooden spoon and made holes all over about 1"-2" apart. Pour the sweetened condensed milk all over making sure it fills those holes. Cool in refrigerator for about an hour then frost with cool whip, sprinkle toffee bits all over cake and drizzle with caramel. Refrigerate for a few more hours (at least 3-4) but the longer it sits in the fridge the better it is!

I made this with a Betty Crocker Gluten-Free yellow cake mix so it could be gluten-free

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