Around my house it’s officially “pumpkin season”. I opened a can of pumpkin puree tonight to make a pumpkin spice coffee creamer and I needed to use the rest of the can. This recipe is a collaboration of a few recipes I found online. I had limited ingredients on hand and an hour to make a batch. Here’s what I came up with……they’re super soft and they taste a lot like pumpkin pie. I hope you enjoy!
I am dead tired, I ran all over God’s creation today and at 33 weeks pregnant a trip to Walmart wears me out so today I am really ready to hit the hay, but before I do, let me share this delicious cake recipe with you before I forget! Also known as “Pumpkin Poke Cake” or “Better Than Sex Pumpkin Cake” this is my version and it’s sooooooo easy too! I just had a piece and it’s getting better as it sits in the fridge I think!
What you need;
1 box of yellow cake mix
1 can of pumpkin (reg. size – remember I’m tired)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
14oz can of sweetened condensed milk (hey I remembered that one)
1 container of whipped topping (cool whip)
How to make;
Mix the cake mix, can of pumpkin and spices together until incorporated. Pour into a greased 9×13 pan and bake according to the directions on the cake box. After baking let the cake cool completely. Once cooled take the round end of a wooden spoon and poke holes all over the cake (hence poke cake). Pour the entire can of sweetened condensed milk over the cake. Frost the top with whipped topping & drizzle with caramel and chocolate sauce. Other optional toppings are chopped nuts and toffee bits. Serve immediately or refrigerate. This cake is so moist & full of flavor….Enjoy & Goodnight 😉