Pumpkin Better Than Sex Cake
1 (18.25 ounce) box yellow cake mix
1 (14 ounce) can pumpkin puree (NOT PUMPKIN PIE FILLING)
1 teaspoon pumpkin pie spice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1/2 bag Heath bits
Caramel syrup
Preheat oven to 350 degrees. In bowl, combine cake mix, pumpkin puree and pumpkin pie spice until batter forms. Pour into well greased 9 inch square baking dish. Bake for 35 to 45 minutes until toothpick inserted into center comes out clean. Cool completely. Using bottom of wooden spoon, poke holes in cake at 1 inch intervals. Pour sweetened condensed milk over cake, filling holes. Refrigerate for 1 hour, or until sweetened condensed milk has soaked into cake. Spread whipped topping over cake. Sprinkle with heath bits. Drizzle with caramel syrup to your liking. Refrigerate for 3 to 4 hours, or overnight.
Notes:
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone.
DO NOT mix together pumpkin, cake mix, and other ingredients on back of cake mix box!!!! ONLY mix cake mix and pumpkin puree. You must let sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results.
Use bottom of wooden mixing spoon to poke holes in cake-- it's just the right size.
Using 14 ounce can pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake). Use 9x13 inch baking pan.
_._,_._,
1 (18.25 ounce) box yellow cake mix
1 (14 ounce) can pumpkin puree (NOT PUMPKIN PIE FILLING)
1 teaspoon pumpkin pie spice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1/2 bag Heath bits
Caramel syrup
Preheat oven to 350 degrees. In bowl, combine cake mix, pumpkin puree and pumpkin pie spice until batter forms. Pour into well greased 9 inch square baking dish. Bake for 35 to 45 minutes until toothpick inserted into center comes out clean. Cool completely. Using bottom of wooden spoon, poke holes in cake at 1 inch intervals. Pour sweetened condensed milk over cake, filling holes. Refrigerate for 1 hour, or until sweetened condensed milk has soaked into cake. Spread whipped topping over cake. Sprinkle with heath bits. Drizzle with caramel syrup to your liking. Refrigerate for 3 to 4 hours, or overnight.
Notes:
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone.
DO NOT mix together pumpkin, cake mix, and other ingredients on back of cake mix box!!!! ONLY mix cake mix and pumpkin puree. You must let sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results.
Use bottom of wooden mixing spoon to poke holes in cake-- it's just the right size.
Using 14 ounce can pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake). Use 9x13 inch baking pan.
_._,_._,
