PUMPKIN HEATH CARAMEL CAKE

Pumpkin Heath Caramel Cake

serves 24

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

Yield: 24

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

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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

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.