Better Than Anything Pumpkin Cake Recipe 455 Food
BETTER THAN ANYTHING PUMPKIN CAKE RECIPE - (4.5/5)
Provided by khovater
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 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). Tips for optimal results: DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.
PUMPKIN BETTER THAN SEX CAKE
If you think you don't like pumpkin desserts, give this cake a try. There's a hint of pumpkin flavor but it's not overpowering. Pumpkin puree helps to make the yellow cake super moist. Sweetened condensed milk also adds moisture to the cake and provides so much sweet flavor. Creamy Cool Whip on top with crunchy Heath bar bits is...
Provided by Kathleen Riemer
Categories Fruit Desserts
Time 5h15m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
- 2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
- 3. Remove cake from oven and let cool for about 10 minutes after baking.
- 4. Using the end of a wooden spoon to poke holes all over the top of the cake.
- 5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
- 6. Refrigerate for 30 minutes.
- 7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
- 8. Refrigerate for 3-4 hours or overnight.
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
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- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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