Monday, November 26, 2012

Better Than Anything Pumpkin Cake

 Is everyone recovered from Thanksgiving?

After a super fun week of lots of extended family we ended it with at least 1/2 of us getting the flu (Out of 60 people at least 30 were puking--guess that means it's time to go home!!).

What's up with family gatherings and the flu!??!

At least it wasn't on Thanksgiving day right?

Well everyone at my house is all better--yeah--and I just can't resist sharing a few more delicious pumpkiny things with you.  It's still November after all.

My sister requested this cake for her birthday and boy did it deliver!  Everyone went nuts over it.  There was one piece left by morning and my kids were fighting over who got to take it to school with them.  

This cake is super easy to make, a cinch to whip up quickly, and tastes absolutely fantastic.  What could be better than that...?

Better Than Anything Pumpkin Cake

(click here for printable version)

1 box yellow cake mix
1 small can pumpkin puree (NOT the pumpkin pie filling)
1 (14 oz.) can sweetened condensed milk
1 (8 oz) tub cool whip
4 oz. Heath Bits
Caramel Sundae Sauce

1.  Preheat oven to 350°F. Grease a 9x13 baking dish.  Set aside.

2. Mix together the dry cake mix and the pumpkin puree (DO NOT add the ingredients listed on the back of the cake mix box!). Pour batter into your prepared pan and bake according to directions for a 9x13 cake on the cake mix box.

3.  Remove from oven and let cool for 10 minutes. Using the bottom of a wooden spoon or a wooden skewer, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, covering the entire cake. Refrigerate for at least 30 minutes.

4. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.  Refrigerate again for 3 to 4 hours or overnight.  Serve and enjoy!

Source: Something Swanky
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