Found this recipe on Pinterest. It’s a must try! Love anything with pumpkin in it.
Follow the link below to the original recipe/blog. One must give credit when due. :)
Ingredients:
- 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
Directions:
- In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
- Pour batter into a well greased 9×13 baking dish. Bake at 350º according to the directions for a 9×13 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).
It looks super good!
Bonnie
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It is delicious and super easy to make! I made it and all my roommates love it too.
that’s awesome! Glad to hear it!
I was wondering when mixing the ingredients do I mix the egg and oil with the cake and pumpkin too? Or do I just mix the dry cake mix and pumpkin?? Thanks!!!
Amber, I mixed the ingredients together (egg, oil, and pumpkin).
Thank you so much!! Makin this right now
According to the original recipe at the link above it says do not add the egg and oil.
I guess it just depends because I did add it and it was most and yummy. Too each his/her own
I tried this at first without eggs or oil and it seemed to thick to bake without being dry so I added the eggs and oil and was more like cake mix consistency. I also added 1 1/2 tsp of pumpkin pie spice to it and it was amazing
I love anything with pumpkin in it. This looks tasty.
That looks like it is the most tasty cake ever! :O
I love pumpkin spice – my favorites being pumpkin fudge, pumpkin cheesecake, and pumpkin milkshake (yes, that does exist). I must have this!
haha I love anything with pumpkin in it
Same here. Going to have pumpkin bread later.
So my cake mix recipe calls for 3eggs 1/3 cup of oil and 1 1/4 cups of water. Do I add all of that with the pumpkin purée?
I followed the cake mix recipe then added the pumpkin when mixing mine.
I did just the dry cake mix and the can of pumpkin. I didn’t see all these notes before I put it in the oven . I just took it out of the oven, it smells incredibly wonderful but now I am a little worried
Was it good;
I’m sure it came out wonderful!
i did it just with the dry cake mix and it tasted very good, I am sure that with the added ingredients it would just be more moist, which would be great too.
Good to know! Glad you enjoyed it! Yes, I did it with the other ingredients and it was very moist. All in all I would say it depends on someones taste
Hi this looks really good, do you use yellow cake mix with pudding or without?
I used a regular cake mix with the ingredients it calls for.
Does anyone know this recipe with chocolate. Cake instead of pumpkin ?
Yes, Sarah. Just make a regular chocolate cake (I use Devil’s food) by following regular directions; while cake is still quite warm, poke holes all over the top. Drizzle over 1 can of sweetened condensed milk and caramel sauce. Let cool, then cover with whip cream and heath bits. Delicious! That’s what I had as my wedding cake, and we have it almost every year for my birthday also.
Oh great thanks so much!
I made this last week. I loved the texture especially, BUT I was a little disappointed that the cake really didn’t taste like pumpkin… at all. I’m going to try it again using more pumpkin and replacing the yellow cake mix with spice cake mix. Hopefully that will make a difference. All my friends and family loved it, but agreed it didn’t taste like pumpkin.
I would use Spice Cake before yellow cake in my opinion. I did that with a pumpkin coffee cake – its fantastic!!!
great idea – always thinking!
How many oz. Is the small can of pumpkin puree?
I used 8oz
Oooo that does sound good! I am definitely going to try that one.
Reblogged this on Momentum of Joy and commented:
This sounds so yummy and holiday appropriate. I had to reblog it so I wouldn’t forget it!
Perfect recipe and perfect timing. I have to make a festive dessert for a dinner tomorrow night, and this sounds delicious!
sounds good and wonderfully easy–which is the only way I cook
For the chocolate option, do you replace the pumpkin with anything?? Like chocolate syrup maybe?
I’m not sure, I’ve never done that.
It doenst say how much pumpkin to use. There was only one size can at my store… So how do I know if it’s the small or the large can?
It says small can of pumpkin. I used an 8oz can for mine.
I just made this but have yet to try it. I thought it looke weird without the eggs and oil and water so I followed the instructions on the cake box. I had to add another half container of cool whip ( it was frozen) and I microwaved the second container for 20 seconds. It didn’t look like it would be enough with just cake mix an pumpkin. I guess do whatever you desire?
I think that’s the case with any recipe. You add or subtract things to make it kind of your own.
I never follow a recipe to the exact. I always use it as a base.
Is there something else you could use in place of the heath bits? I’m allergic to nuts so I can’t use them
I’ve used toffee and chocolate bits. I’m allergic to nuts too