Oh Sweet Saturday!

Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake

Ingredients

 1 box yellow cake mix

 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

 14 oz. can sweetened condensed milk

 8 oz. tub cool whip

 1/2 bag Heath Bits

 Caramel Sundae Sauce

Instructions

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

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).

Recipe from Something Swanky

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3 thoughts on “Oh Sweet Saturday!

  1. Looks sooo yummy! I read “sprinkle on the health bits” and was totally confused! Then I re-read “heath bits”! I was totally impressed with the good-for-you health bits you found to top this decadent dessert! But, now I am hooked on this recipe because I love Heath bars! 🙂

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