November 14, 2012
Kitchen Story: Pumpkin Goodness Cake
And the best part of this Pumpkin Cake is that it's easy peasy and uses only 6 ingredients that you don't need to measure out (Less dishes to wash! Hurray!). But be sure to leave at least 4 hours before you need to serve the cake to let it marinate to the "goodness" it will taste. Shall we get started?
1 box yellow cake mix (any kind)
1 14.5 oz. can pumpkin PUREE (I used Libby's 100% Pure. Do NOT use pie filling)
1 Tbsp cinnamon
1 Tbsp nutmeg
1 14 oz. can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 bag of Heath Bar pieces
Caramel sundae sauce
Preheat the oven to 350F. Prepare a 9X13 baking pan by spraying well with cooking spray or greasing it with butter. In a medium bowl mix the yellow cake mix, pumpkin puree, cinnamon and nutmeg until well incorporated. (Do NOT add the ingredients on the cake mix box!) I used a regular spoon to mix. The batter will be very thick! I got worried and read and reread the recipe to make sure I got it right. So don't worry, it's all good!
Then pour (or rather scoop) the batter into the prepared baking pan and spread it with your spoon. This may take extra effort because it's so thick, but just push the batter towards the edges and it will spread :) Pop it into the oven for the time suggested for a 9X13 pan on the back of the cake mix box.
Once it's done, let it cool for 5 minutes and then take out a handy dandy hole maker aka. a chopstick or anything of the sort to poke holes in your cake. It should look like this: