Pumpkin Better Than You Know What Cake...it almost is. HAHAHA But seriously, this is really yummy and you can never have too many pumpkin recipes!!
-1 Box Yellow Cake Mix
-1 Small Can Pumpkin
-1 4 oz. Can Sweetened Condensed Milk
-1 8 oz. Tub Cool Whip
-1/2 Bag Heath Bits
-Caramel Sauce
Directions:
-In a large bowl mix cake and pumpkin. You do not make the cake according to box instructions. Just mix the powder and pumpkin. Mix until smooth.
-Pour into a well-greased 9x13 pan. It will be thick!
-Bake at 350* according to box (28ish minutes?)
-Let cool 5-10 minutes then using the bottom of a wooden spoon, poke holes about 3/4-1 inch apart throughout the entire cake.
-Pour the Sweetened Condensed milk over the cake. Make sure you get some into each hole.
-Refrigerate for at least 45 minutes.
-Spread Cool Whip like frosting, drizzle caramel and sprinkle Heath Bits.
-Refrigerate for 3-4 hours but it tastes better when you let it sit over night. I did not add the whip cream, caramel and Heath Bits until I was ready to serve it.
-ENJOY!!
Alterations. I made my own caramel and whip cream.
Caramel Sauce:
4 TBSP Butter
1/2 C Brown Sugar
1/4 C Heavy Cream
Melt butter in a small saucepan over medium heat.
Add brown sugar and
mix well.
Add cream and bring to a simmer.
Remove from heat. Let cool for 10 minutes.
Transfer to a drizzle-type bottle. (I got mine from Walmart for .97)
Refrigerate for 30 minutes or until cool but not set or it will be too hard to drizzle.
I added my Cool Whip and placed tinfoil over the cake to keep in the fridge. It was too warm and made condensation on the foil so the Cool Whip sort of melted. So with the remaining Heavy Whipping Cream I made Whip Cream.
Whip Cream:
1/2 Cup Heavy Cream
2 TBSP Brown Sugar
Dash of Pumpkin Spice
Dash of Cinnamon
(the sugar and spices are to taste, I didn't exactly measure but that's about what it was)
Mix on High for several minutes until stiff peaks form. Remove and spread over COOL cake.
Then I drizzled the caramel and sprinkled the Heath Bits. I used the chocolate covered ones but you can use the plain instead. Even though I made my own whip cream I think I would still use a Cool Whip and add it when the recipe says to.Then before serving, make the whip cream. I think the melted-ish Cool Whip just enhanced the flavor. You could also add warm caramel to the holes with the condensed milk! That would be yummy! MMMMMMM
