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Friday, March 7, 2014

Pumpkin Caramel Cake

I have got so many compliments on this cake that I wished I could brag and say that 
I spent HOURS and HOURS in the kitchen, working my fingers to the bones to pull off this delicious treat, BUT it takes all of 5 minutes to mix up...its really that easy!!! I've served it for special events, family gatherings, dessert after a bowl of soup and even for a late night snack....its been a HUGE hit every time I've served it! Its not something you will want to "wait to make"...it should be a "MUST MAKE" for this weekend!

Pumpkin Caramel Cake
1 box Butter Recipe yellow cake mix
1- 15 oz pumpkin
1 t. pumpkin spice

1 can sweetened condensed milk
1 c. caramel sauce (kind you pour on ice cream...I use HERSHEYS) 
12 oz cool whip
3 Heath Bar's, crushed

Combine cake mix, pumpkin and pumpkins spice. Mix with a mixer. Pour prepared batter into a 9x13" pan sprayed with cooking spray. Bake for 25-30 minutes. Cool for 30-40 minutes. With the back of a wooden spoon, poke holes in the cake....4 across and 6 deep (so there are holes all over the cake). Pour the sweetened condensed milk into the holes, repeating until the entire can is used. Repeat with caramel. Refrigerate for 30 minutes, top with cool whip and crushed Heath Bar. Chill 3-4 hours until ready to serve.

***I have tried this cake many times and I like it best when I make it the day ahead and let it chill overnight.
ENJOY this tasty treat!!


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