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PUMPKIN HEATH CARAMEL CAKE

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Pumpkin Heath Caramel Cake

serves 24

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INGREDIENTS :

  • 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

DIRECTIONS :

  1. Preheat oven to 350.
  2. Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray.
  3. Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)
  4. Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly.
  5. Refrigerate until serving or at least 1 hour or until milk has soaked into cake.
  6. Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.
PUMPKIN HEATH CARAMEL CAKE

PUMPKIN HEATH CARAMEL CAKE

Yield: 24
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350.
  2. Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray.
  3. Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)
  4. Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly.
  5. Refrigerate until serving or at least 1 hour or until milk has soaked into cake.
  6. Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.
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