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!
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.
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.
Bake at 350 degrees for about 23-28 minutes.
Let cake cool about 10 minutes and then using the back end of a wooden spoon poke lots of holes in the cake.
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.
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.
Serve and enjoy – I serve with homemade vanilla ice cream.
1 Yellow Cake Mix
1 15oz can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tub Cool Whip
1 jar caramel sauce