This has been one of my favorite recipes for a few years now. It’s always a hit!
First, you have to mix up the batter: yellow cake mix, a can of pumpkin (not pumpkin pie filling), and a teaspoon of pumpkin pie spice.
It’s going to be really thick because you do not add any of the ingredients that are on the back of the cake mix box.
Time to bake!
Let it cool for a few minutes and then poke holes. I like to use a wooden spoon.
Then, pour a can of sweetened condensed milk all over the cake, filling the holes.
I like to refrigerate this overnight. If you don’t want to do that you can just refrigerate it for a few hours, but I think it tastes better when it sits for longer as the sweetened condensed milk really soaks in.
After letting this sit in the fridge for however long you desire, spread a layer of whipped cream over the top. Then sprinkle heath bits over the whipping cream. Finally, drizzle caramel sauce over the heath bits.
I use a whole 8oz. tub of cool whip and a whole bag of heath bits, but of course its to your preference. Either way, this recipe is scrumptious!!
Pumpkin Heath Cake Recipe
- 1 box yellow cake mix
- 1 small can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 14oz can sweetened condensed milk
- 1 8oz tub cool whip
- 1 bag heath bits
- caramel sundae sauce
- Mix cake mix, pumpkin puree and pumpkin pie spice. Pour batter into a well greased 9×13 baking dish. Bake at 350 degrees for time shown on cake mix box.
- Let cool 10 minutes, poke holes.
- Pour sweetened condensed milk over cake. Refrigerate at least 30 minutes (preferably overnight).
- Spread cool whip over cake, sprinkle heath bits, drizzle caramel, refrigerate until serving.
* Do not use pumpkin pie filling
* Do not add ingredients on back of cake mix box.