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Wednesday, November 14, 2012

Better-Than-Anything Pumpkin Cake


I found this recipe online the other day and decided to give it a try.  It got rave reviews from my kids.  I would say that if you are one of those people that can sometimes find desserts to be "too rich," this may not be the recipe for you.  For everyone else, please read on!


Better-Than-Anything Pumpkin Cake (Adapted from Betty Crocker)

1 box yellow cake mix
1 cup pumpkin puree (not pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

Topping

1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) hot fudge topping
1 container (8 oz.) Cool Whip
Heath English Toffee Bits

Heat oven to 350 degrees (325 for dark or nonstick pan).  Spray bottom only of 9 by 13 inch pan.  In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.  

Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.      

Microwave fudge in jar as per directions on label.  Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 

Spread Cool Whip over the top of the cake and sprinkle with Toffee Bits.  Store covered in the refrigerator.                          


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