I had the pleasure of getting to try this last night & It’s ABSOLUTELY DELICIOUS & AMAZING! I can’t get it out of my head! Everyone else loved it also! Even my 2 year old son! He actually took over mine! I’m Going to the store today & I will be making it both ways! I can’t wait to take this for all my family on Thanksgiving but 1st I have to make it today so that I know how to make it perfectly ( & of course to indulge in this yumminess) definitely 1 of my fave desserts now! Anyone questioning if u should make this, u Def. Should! Last thing, for those who don’t care for the taste of pumpkin the original recipe does not overwhelmingly taste like pumpkin I barely even noticed bc it was so good! It is sweet but In my opinion it’s not on the very rich side! It’s just perfect! I think yall’s ideas w/adding pumpkin spice & other suggestions to add pumpkin flavor is great, that’s why I’m going to make it both ways! Can’t wait 🙂
I used a butter yellow cake or yellow butter cake, i think its the same as a yellow cake like they say to use, and I just followed the directions on the cake box which was 1/3 cup of butter, 1 cup of water and 3 eggs then Libbys canned pumpkin not the PIE MIX! mixed till smooth its in the oven right now, so if your asking what to put in the batter just follow the cake box recipe and add the pumpkin. =)
I made this cake for Sunday school, and all the parents and kids gave me tons of compliments. I’m making it again for my Thanksgiving table. I have to admit that I changed the recipe quite a bit. I did spice cake mix instead of yellow cake mix. I did pumpkin pie mix with all the seasoning. I added two whisked eggs. The consistency was just amazing – super moist and fluffy but with weight. I only did half a can of the sweetened condensed milk, and it had just the right sweetness and lots of pumpkin spice flavor. Finally, I did real whipped cream on top with a tbsp of powdered sugar mixed in and pecans. More natural than cool whip. Mind you, I’m from Europe, and we tend to scale back on Americans’ preference for cloyingly sweet desserts.
1 box spice cake mix
1 can ( 14 oz) pumpkin ( not pie filling)
1/2 c. egg beaters
14 oz. can fat-free sweetened condensed milk
8 oz. Cool Whip Free
1/2 c. Heath Bits
4 T. caramel sauce
Preheat oven to 350.
Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray. Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)
Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly. Refrigerate until serving or at least 1 hour or until milk has soaked into cake.
Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.