Caramel Heath Pumpkin Cake

I was in charge of dessert on Thanksgiving at my parent's house and since I'm not a big fan of pumpkin pie, I decided to make Caramel Heath Pumpkin Cake.  It didn't have an overwhelming pumpkin flavor but just enough to make it a great dessert for a fall day like Thanksgiving.

Caramel Heath Pumpkin Cake

Source: somethingswanky.com via Jenny on Pinterest

Ingredients

Cake mix & pumpkin mixed together

Cake cooked & out of the oven

Poked holes..

to pour in the sweetened condensed milk

Added cool whip, caramel sauce, and heath bits to the top

Delicious!

Caramel Heath Pumpkin Cake

Ingredients

1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Directions

1. Mix together the cake mix and the pumpkin puree (do not add the other ingredients on the cake mix box).
2. Pour batter into a well greased 9x13 baking dish.
3. Bake at 350º according to the directions for a 9x13 cake on the cake mix box. Let cool for about 10 minutes after baking.
4. Using the bottom of a wooden spoon, poke holes all over the top of the cake
5. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
6. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking).
7. Refrigerate for 3-4 hours, or overnight.

from Something Swanky