Pumpkin Better Than Anything Cake

🧂 Ingredients

• 1 box yellow cake mix

  (see note below)
• 15 oz. can pumpkin

  (not pumpkin pie mix)
• 1 tsp. pumpkin pie spice
• 14 oz. can sweetened condensed milk

  stirred well, before using
• 8 oz. container cool whip
• 5 oz. bag Heath English toffee bits

  (half of a 10-ounce bag)
• 5 oz. jar Caramel Sundae Sauce

  (about 5-7 ounces of a 14-ounce jar)

Instructions

• 1 Combine cake mix, pumpkin pie spice and pumpkin in a large mixing bowl with an
  electric mixer until a smooth batter forms. (See note below).
• 2 Pour into a greased 9x13” glass baking dish.
• 3 Bake cake at 350 degrees for approximately 23-28 minutes.
• 4 Remove cake from oven and allow to cool about 10 minutes.
• 5 With the end of a wooden spoon, (or a straw) poke holes throughout the whole
  cake.
• 6 Pour sweetened condensed milk over top of cake holes and allow to absorb into
  the cake.
• 7 Refrigerate cake for 30 minutes.
• 8 Spread Cool Whip over top of cake and sprinkle with Heath English Toffee Bits.
• 9 Drizzle caramel sauce over top of cake.
• 10 Refrigerate 3-4 hours or overnight.

Nutrition Info