PUMPKIN HEATH CARAMEL CAKE

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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.

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