Pumpkin Desserts (Print Version)
Ingredients:
01 -
15.25 ounces yellow cake mix (1 box, your favorite brand).
02 -
15 ounces pumpkin puree.
03 -
2 tablespoons brown sugar.
04 -
1 teaspoon pumpkin pie spice.
05 -
14 ounces sweetened condensed milk (1 can).
06 -
8 ounces frozen whipped topping (thawed).
07 -
1 cup toffee bits or Skor bits (or chopped Heath bars).
08 -
1 cup caramel sauce (plus additional for serving).
Instructions:
01 -
Preheat the oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
02 -
In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Be careful not to overmix. A hand mixer can make this easier.
03 -
Transfer the batter to the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
04 -
Allow the cake to cool for 15 minutes on a wire rack.
05 -
Poke holes all over the top of the cake, about 1 inch apart, going halfway through the cake but not to the bottom. Use the end of a wooden spoon or spatula.
06 -
Evenly pour the sweetened condensed milk over the top, ensuring it fills the holes. Chill the cake in the fridge for 30 minutes.
07 -
After chilling, spread the thawed whipped topping evenly over the cake.
08 -
Sprinkle the toffee bits or Skor bits over the top and drizzle with caramel sauce.
09 -
Place the cake back in the fridge to chill for at least 3 hours, or overnight for best results.
10 -
Serve and enjoy!.
Notes:
01 -
Chilling the cake overnight enhances its flavor and texture.
02 -
Use any brand of yellow cake mix you prefer for this recipe.
03 -
For added flavor, try using spiced caramel sauce.