Wednesday, August 20, 2014

The Best Pumpkin Cake

Happy 20th birthday to my baby, Kathleen!  Her college classes start today, so not a happy way to spend her golden birthday!  Love you bunches!

This really is a great tasting cake and tastes better after it sits.  It is easy to put together, and you probably have all the ingredients on hand.  I, however, was out of heath bits, so used mini chocolate chips and caramel sauce as my toppings.
The Best Pumpkin Cake

Yes, the actual cake part of this recipe is only 3 ingredients!!!

1 box yellow cake mix
1 can pumpkin (not pumpkin pie filling just plain canned pumpkin)
1 generous tsp pumpkin pie spice
1 can sweetened condensed milk
whipped topping
cake garnish - chocolate shavings, heath bits, and caramel sauce

Preheat  oven to 350 degrees and grease (I used PAM) a cake pan - 9 x 13

In a medium mixing bowl, whisk together the cake mix and the pumpkin pie spice - this will incorporate the two ingredients and break up any cake mix lumps(Do not use the oil and eggs on the cake mix package)

Stir in the can of pumpkin.  Spoon into your prepared pan.

Bake for 30 minutes (adjust the length of baking depending on the size of your pan)

Allow cake to cool completely in pan.

Once cool, use the back of a wooden spoon to poke holes in your cake.  Pour sweetened condensed milk over the top of the cake, making sure to fill the holes.

Allow the condensed milk to soak into the cake by chilling for one hour or more in the fridge.

After an hour, frost your cake with the whipped topping.  Put cake back into fridge until you are ready to serve

Before serving, garnish with whatever other topping you want--chocolate shavings, heath bits, and caramel sauce

Store any leftover cake in the fridge.

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