1 box
yellow cake mix
1
small can pumpkin puree
1 - 14
oz. can sweetened condensed milk
1 - 8
oz. tub cool whip
1/2
bag Heath Bits
Caramel
Sundae Sauce
Instructions: Pour
batter into a well greased 9x13 baking dish. Bake at 350ยบ according to the
directions for a 9x13 cake on the cake mix box.
Let
cool for about 10 minutes after baking. Using the bottom of a wooden spoon,
poke holes all over the top of the cake.
Pour
the sweetened condensed milk over the cake, filling the holes. Refrigerate for
30 minutes.
Spread
the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel
over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
Notes: DO NOT
USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO
BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be
for everyone. I like it just fine, especially when it's soaked in SCM and
caramel. But if you're not sure about it, feel free to substitute your own
pumpkin cake recipe as the cake base. 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. You must let the sweetened condensed milk soak
in all the way. Letting it sit overnight will yield best results. Use the
bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the
right size.
