This recipe is a great Holiday Flavored Cake. While it tastes like pumpkin it is not overwhelming, so even those that do not care for Pumpkin will enjoy it. The flavors meld together and it makes a great holiday time treat. Pumpkin, caramel, cool whip and cinnamon, makes it very tempting.
Original recipe from somethingswanky.com. However I did not follow her recipe completely as I have made a similar recipe before and the steps were the same. So what follows is the recipe I used.
- 1 box pumpkin cake mix
- 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1 tsp pumpkin pie spice
- 14 oz. can sweetened condensed milk
- 8 oz. tub cool whip
- 1/2 bag Heath Bits
- Caramel Sundae Sauce
- Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of 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). ***The batter is extremely thick, like a brownie batter. You will need to mix it by hand.
- Pour batter into a well-greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
- Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Refrigerate for an hour. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree.
I did alter things a bit. For one, I love Pumpkin flavor, so I added some extra pumpkin pie spice and nutmeg. That made my recipe 2 tsp of Pumpkin Pie spice and 1 tsp of Nutmeg. Instead of heath chips, since my family doesn’t all like them I used cinnamon chips instead.
I also failed to pay attention to the fact that her recipe called for a 9×9 pan. So if you want to use a 9×13 like I did then you will want to double the pumpkin and spices as I will next time. Otherwise the cake is thinner than it should normally be. It tasted fine, it just wasn’t as thick as the normal cake and that is because I failed to read her directions closely. ***If you add more Pumpkin, you will have to cook longer.