Pumpkin Poke Cake
This perfect fall dessert is courtesy of Something Swanky’s blog. If you’re on a diet, you better not visit her site because it’s LOADED with yummy stuff. Check out THIS post featuring 50 Recipes Using Leftover Halloween Candy. (Ummm. Leftover candy? What’s that?)
Ingredients:
1 box of yellow cake mix (I tried the recipe twice and prefer the results I had with Duncan Hines)
(1) 15 oz. can of pumpkin puree (OK, I’m a dope and didn’t know this just means 100% pure pumpkin. The key is to just make sure you do NOT use pumpkin pie filling!)
(1) 14 oz. can of sweetened condensed milk
(1) 8 oz. tub of Cool Whip
½ bag of Heath Bits
caramel sauce
Instructions:
1. Combine JUST the cake mix with the pumpkin puree. (Don’t add any other ingredients shown on the cake mix box.)
2. Pour the batter into a well-greased 9×13″ dish. Bake at 350° according to the directions for a 9×13″ cake as per the directions on the cake mix box.
3. When done, let cool for about 10 minutes. Then use the end of a wooden spoon to poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. Spread the Cool Whip over the top of the cake, then add Heath Bits and caramel sauce. Refrigerate 3-4 hours, or overnight (best).
Next time I’m going to try it with spice cake mix.
