Pumpkin Better Than Sex Cake

I know it’s not fall yet, but with opening college football weekend, I felt it necessary to drag out a fall menu to feed the folks. In comes the Pumpkin Cake. This is quick to assemble and very tasty. It become your new fall favorite!

Step 1:

Combine cake mix and pumpkin (remember do no not use pumpkin pie filling – way too runny) The mixture will be really, and I mean really, thick. Think peanut butter. It will make you nervous that this will work, but trust me it does.

Step 2:

Add your spices (cinnamon, ginger, nutmeg and cloves)

I kept this as a separate step, because instead of a yellow cake, you could use a spice cake mix and then skip the spices. Or instead of the spices above, use a pumpkin pice spice mix. Your choice.

Step 3:

Bake at 350 degrees for about 23-28 minutes.

Step 4:

Let cake cool about 10 minutes and then using the back end of a wooden spoon poke lots of holes in the cake.

Step 5:

Pour a whole can of sweetened condensed milk over the cake – be sure to fill in the holes. You can use low-fat, non-fat or just regular sweetened condensed milk – whatever you prefer.

Step 6:

Frost the cake with the Cool Whip and then drizzle the caramel sauce over the top. I use about a half a jar, but if you like it sweeter, add more. Sprinkle the top with Heath bits, I use about 3/4 of a cup. I don’t like a lot of crunch on the cake so I sprinkle enough for flavor, but not enough to cover the cake with a thick layer.

Step 7:

Serve and enjoy – I serve with homemade vanilla ice cream.