Easy Pumpkin Crunch Cake Recipe
I’m quite anxious for fall to finally get here. It’s my favorite time of year. I love the cooler weather, the leaves changing color and the pumpkin flavored everything. Pumpkin is the mascot for fall. I love everything about it, the color, the smell and the taste.
It seems like you can make anything out of pumpkin, from pies and cakes, to smoothies and lattes. There are so many ways to use the fruit of fall. Of course, one of my favorite ways to use pumpkin is in desserts. This easy pumpkin cake recipe I found is just the right mix of pumpkin, creaminess, caramel and crunch. This cake is fall in dessert form.
Easy Pumpkin Crunch Cake
1 box yellow cake mix
1 can of pumpkin puree (14 ounces)
1 1/2 teaspoons pumpkin pie spice
1 can sweetened condensed milk
1 tub of whipped cream (8 ounces)
1/2 bag Heath bar bits
1 bottle of caramel sauce
Throw the cake mix, the pumpkin puree and the pumpkin pie spice into a bowl and mix until combined. Do not add the other ingredients on the back of the cake mix box. All you need are the mix, puree and spice to make this cake mix.
Pour the mix into a greased 9×13 inch pan and bake at 350 degrees for 30 to 45 minutes or until a toothpick inserted comes out clean.
Once the cake has cooled for about 30 minutes, poke holes into the top of the cake using a fork. Now, pour the sweetened condensed milk over the entire cake, and then place it in the fridge for about an hour, so the milk has time to absorb and the cake cools completely.
After the hour is up, pull the cake out of the fridge and spread the entire tub of whipped topping on top of it. Sprinkle the Heath bar bits over the whipped topping and then drizzle some caramel sauce over the bits. Refrigerate for another three hours, or even overnight if possible.
Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.