Ready for another delicious recipe for Pumpkin Week on the blog?! I am! This recipe is just as delicious as the pumpkin spice donuts. It is very easy to make and you will love it as a delicious dessert served with tea or coffee.
- Duncan Hines Spice Cake Mix + ingredients on the box to make the cake
- one can of Libby’s Pumpkin
- 8 oz container of cool whip
- chopped pecans (optional)
- 1 can of Eagles sweetened condensed milk
- About a 1/4 cup of caramel topping
First preheat your oven per directions on your cake box.
Make your cake following directions on cake box. Mix well.
Add your one can of pumpkin and mix well.
Pour into your baking dish – I did a 13×9 pan. You will bake until tooth pick comes out clean and when you press on cake it springs up.
Let cake cool completely. Then using end of spoon make holes over your cake. I did about 4 -5 holes down and 5 across.
Combine your sweetened condensed milk in a bowl with caramel topping. Pour over entire cake.
Finally, you will frosting with your cool whip! This cake will have to be refrigerated after. You can top with your pecans if you want or top each slice individually when served.
I hope you enjoy this recipe! It’s delicious and can’t wait to make it again for a Sunday dinner dessert to take to my in laws!