This is a must bake this fall! It is similar to this cake but with a delicious pumpkin twist! Ben actually says he likes the pumpkin one better and he loves chocolate cake so that's saying something.
What you need:
1 box yellow cake
1 small can of pumpkin puree or half of the large can and you can use the remaining amount for pumpkin pancakes
1 14oz can sweetened condensed milk
1 small tub of cool whip
Caramel (Ice cream topping kind use the squeeze bottle)
Heath Bits (You can either crush 2 heath bars or you can find a bag in the baking isle by the choc. chips.)
Mix yellow cake and pumpkin puree. It will be a little thicker than your normal cake batter. Pour and spread into a 9x13 pan and bake 350°F according to cake box directions. Let cool for about 10min and then poke holes in the cake with either the top of a wooden spoon or a large straw. Spread condensed milk over holes and let cool in fridge for 30 minutes. Then spread cool whip, drizzle caramel and top with heath bits. Put it back into fridge for a few hours until serving.
I found this recipe on pinterest the blog it linked it to was "somethingswanky".
No comments:
Post a Comment