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Best Pumpkin Cake Ever

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You Will Need:

1 box yellow cake mix

1 – 15 oz. can pumpkin puree (not pumpkin pie mix)

1 tsp pumpkin pie spice

1 – 14 oz. can sweetened condensed milk

8 oz. cool whip

½ bag Heath Bits

jar of caramel sauce

Mix together the cake mix, spice and pumpkin puree until a smooth batter forms. It will be very thick. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box.

Remove cake from oven and let cool for about 10 minutes after baking.

Using the end of a wooden spoon to poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake.

This should fill in the holes and soak into the cake. The cake needs to be warm for this!

Refrigerate for 30 minutes.

Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. You won't need the whole jar of caramel. Warm it up some in the microwave to get it flowing!

Refrigerate for 3-4 hours, or overnight (best).

Of course, you could make some of these things from scratch and try it... but the point is quick and easy!


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