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