Wednesday, October 3, 2012

"Pumpkin Better Than... Cake" success


Let me start by saying, 
I love finding an awesome recipe on Pinterest 
And then discovering that I already have ALL the ingredients!

That was this case with

This looked so gooey and yummy I just had to make it
I had no excuse not to!
I had everything!
Well Almost Everything...




Here is the recipe
(copied directly from "Something Swanky") 

Pumpkin Better Than... 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. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
  2. Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
  3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
  4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
  5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
{UPDATE}
I like to use a special topping for my poke cakes like this that is just to die for, and crazy easy!  

All you need is: 
1 large container of cool whip 
1 8 oz. package of cream cheese (you can use fat free and it's still awesome)
and 1 cup powdered sugar

Mix all these together until smooth and use as topping for this cake!  
also you can save what's left over for a really light and delectable fruit dip or topping for ice cream... well really it's good on anything... and who says you'll need extra anyway?!  you may wanna just slather the whole mixture onto this cake and call it a day! <3 data-blogger-escaped-font="font">

{UPDATE}
A reader suggested using a spice cake mix instead of the yellow the recipe calls for.  She said it was awesome!!  and "spiced" it up very nicely!  




The only thing missing was the heath bits, 
But i figured I could use something else;

You see I am a bit of a candy hoarder
After every "candy holiday" I got to the store and load up on stuff when they mark it way down


However, after making the cake and giving it a taste to see what type of candy to smash to pieces and sprinkle on top I discovered this cake really needed nothing else.

So i only added the caramel drizzle and nommed the heck out of it. 
My husband was so mad at how good this cake was



So, Here we are mixing the can of pumpkin with the cake mix
(I also read @ Sweet Verbena that you can make muffins by using just these 2 ingredients!  So I may be trying that soon as well) 


Let me also say, just as a aside, 
that doing things with your right hand and taking pics with your left 
(when your right handed) is awkward at best....   

This has a nice consistency


 Alright, pan has been sprayed

This comes out thicker than a regular cake mix would, but not to worry, it works just fine! 


Preheated the oven to 350 and now it's into the oven for 28 minutes (per my cake mix directions) 


time to cool for ten minutes....  
(cue Jeopardy music)


See how fluffy but dense it is?? 


Goofy dollop on top 


Ready to start pokin' 


I surrendered and use my left hand for this one.  lol



AAAAAAND Poking Complete!



Condensed milk GOOOOO!
1. 

2. 

3. 
Done. 


 Smeared all over to make sure there's some in every hole
Now it's into the fridge for 30 minutes!


 Now just smother it with the cool whip


 There ya go


 See the milk all soaked up?  mmmmmm


This should be called "Pumpkin mock Cheesecake" 
because it literally tasted like pumpkin cheesecake and the texture was like it too.  
it was freakin' amazing


It's got a really sweet and rich flavor


Look at all the "goody" in the bottom of the pan!
We made quick work of this cake.



This recipe is just too delicious and too easy not to try!  
and it just gets better the longer it sits in the fridge!

Give it a whirl and let me know how it turns out!



32 comments:

Anonymous said...

Hey there! This sounds amazing! Do you think real whipped cream would work? Would you leave it on overnight, or just put it on when serving? OR! (thinking out loud here) what about mixing the cool whip with some cream cheese, just like you do for an unbaked cheese cake...too much? TG

Ellen Stedman said...

This looks delish! I made the pumpkin cupcakes last year with the yellow cake mix and pumpkin puree but I topped them with cream cheese icing. To die for.

Bethany Kline said...

I honestly don't know about the whipped cream, I have never worked with it! for those questions I'm gonna refer you to the original poster at "something swanky" she might know more about that! :-)

and as far as the cream cheese/coolwhip on top, you are a commenter after my own heart!! I was actually just considering that today as I was writing this post up!! One of my biggest weaknesses is a brick of cream cheese softened, a cup of powdered sugar and a whole large container of cool whip! I put it on poke cakes all the time! we also use it for a fruit dip and it is to DIE FOR!!! I think that would be awesome!!!! def not too much!! ;)

<3 B

Bethany Kline said...

oh my goodness i bet that cream cheese icing on top was amazing! I'll have to give that a try too! yum

Leslie @ Violet Imperfection said...

Oh.....my.....goodness.....I am drooling.

Anonymous said...

I tried it! I used one brick of cream cheese, whipped, mixed with large tub of cool whip for the topping. AMAZING! Definitely going in my make again (and again!) recipe file. Oh, and I used a spice cake mix, just for a little extra...spice ;-)

Bethany Kline said...

awesome! I have yet to try it will my special cream cheese and cool whip topping, but like i said before I'm sure it's fabulous! :) I'll bet that spice cake mix really jazzed it up! what and awesome idea! I think i'll add that to the post if you don't mind!

Bethany Kline said...

hahahaha right?!

Michele @ The Nest at Finch Rest said...

Oh my gosh does this look amazing - and to be honest it was your caramel drizzle that got my attention from your posting this on Make it Pretty linky party.

I am DEFINATELY trying this, I looooove pumpkin caramel delish gooiness!

Thanks for sharing!

Have a wonderful week.

Bethany Kline said...

hahahaha that's funny, about the caramel, if you can even call it "drizzle" that insinuates there is only a tad, I gobbed that stuff on here! lol! I get weak in the knees for anything pumpkin or caramel! Please give this a try if you can, it is so easy and so worth it!

I swung by your blog and i just love it. how sweet and calming! I'm your newest follow now! <3

Thanks for popping by!

B

XxxLoveIsBeautyxxX said...

followed you back :)

Bethany Kline said...

thank you!
<3

Diana - FreeStyleMama said...

WOW! This is an awesome spin on Tres Leche cake! I'd love to have you join my PIN MEme Linky Party because this is very Pin Worthy! I'm going to pin it now! I'm also following you now.

Diana
Diana Rambles
Bento Blog Network
Link Rink

Bethany Kline said...

thank you!

Jessica said...

I test ran this and now I can't wait to serve it at Thanksgiving!! I hate crust so, this is PERFECT!! Thanks for all of the tips, my bf's parents told us about this recipe and I probably would have failed without your updated version =)

Bethany Kline said...

Thank you! that's so sweet and I'm glad you loved it! :) can you believe how delicious it is for how easy it is to make?!

Anonymous said...

What size can of pumpkin did you use? The Swanky site says 14.5 ounce, but in your picture it looks like a 28 ounce can?

senstrings at yahoo dot com

Bethany Kline said...

sent you an email. :)

The Blaisdell Family said...

So is it a 14 oz or 28 oz can pumpkin?

Bethany Kline said...

it's a 15 oz can, it just looks HUGE next to that little evap milk can! :)

Anonymous said...

As a diabetic, this sounded way too sweet. I tried it out on my neighbors and everyone raved. Some thought it was sweet potatoes. Didn't think it was too sweet, Had to share the recipe with a bunch of folks. I told them that my blood sugar went up as I was making it. Had one taste after the party and it was good. Sweet but good.

Leslie Stewart said...

Looks very yummy! Thanks so much to linking it to the Thanksgiving Treats & Fall Fun party! I'm one of your co-hosts. Have a great day!
Leslie
House on the Way

Diane said...

Amazing looking, I love pumpkin! Thanks so much for linking up to the Thanksgiving Treats & Fall Festival Fun Link Party. I also host a Tuesday link party and would love you to link up sometime :) Have a wonderful Tuesday!

Unknown said...

Thank you so much for posting pictures of the "poking" step and condensed milk! I was a little bit confused and had never used condensed milk before, but your picture was extremely helpful. THANK YOU! :)

~ Jenn

Ellen Stedman said...
This comment has been removed by a blog administrator.
Anonymous said...

I’m going to make it now :) have tried it before.it’s the best pumpkin desert I have EVER tried.mmmmmmmmmmmmmmmm

Anonymous said...

Thanks for the great post!! Smiled my way through it!1 Now to make this!

Anonymous said...

do u serve this cold or toom temperature?

Bethany Kline said...

I serve mine cold, but you could do room temp if you prefer, I know it would still be delicious

Anonymous said...

I tried the recipe and it didn't turn out fluffy like yours looked in the picture. I mixed the cake mix and one can 14.5 oz of pumpkin puree. I mixed by hand. Any suggestions on how I can improve? Thanks!

Bethany Kline said...

Hi, thanks for the yummy recipe! I've got it in the oven right now. I'm wondering, do you think if I put the caramel on the cake as well as over the cool whip, that it would still turn out? It just seems like it would be yummy X 2!

Bethany Kline said...

I would never dream of telling someone to NOT put extra caramel on something! I think that would make it even more delicious, go for it and let me know how it turns out!

LinkWithin

Related Posts Plugin for WordPress, Blogger...