Pumpkin Better Than...Cake
I saw a recipe years ago for “Pumpkin Better Than…Cake.” I don’t want you falling for the same trick that I did because unless I am completely off the mark with the insinuation, it is an overhyped name. However, with some homemade whipped cream and other adaptions that I made, this “Pumpkin Better Than…Cake” comes pretty darn close to living up to its name! This is a great dessert that you can make ahead of time and store in your refrigerator. No stale cookies for your guests! Check out the recipe below!
1 box of white cake mix
2 Tablespoons of pumpkin pie spice
1 can of pumpkin puree
3 tablespoons melted butter
1 large egg
1 can of evaporated milk
1 small carton of heavy whipping cream
3 tablespoons of raw cane sugar
Crushed heath bar topping
Whisk the egg, cake mix and butter together.
Add in the pumpkin pie spice and pumpkin puree.
Bake cake at 350 degrees for 25 minutes.
Let the cake cool.
In another bowl beat the heavy cream and sugar on medium speed for approximately five minutes or until it is nice is thick but still soft.
Once the cake has cooled, use the handle of a wooden spoon to poke holes throughout the surface of the cake. I spread the holes about one inch apart.
Pour the condensed milk over the top of the cake so that it seeps into the holes.
Spread the whipped cream on top of the cake.
Drizzle caramel sauce and then scatter heath bits on top.
Stuff your face!