Decadent Pumpkin Cake

Each year, during the months of October and November I crave pumpkin-flavored everything.  I love the combination of pumpkin and spices in things like bread, lattes, and french toast... and don't get me started on pumpkin seeds! I love the seeds roasted with salt and worcestershire sauce.  Pumpkin seeds are rich in antioxidants, so my family will always make good use of them after carving jack-o-lanterns for Halloween.

This is a yummy recipe for pumpkin cake. I think the original recipe is a bit too sweet, so I cut down on the amount of condensed milk and caramel. I also use non-fat condensed milk, and it is still delicious. It's super easy to prepare. Yum pumpkin!

Decadent Pumpkin Cake

Ingredients
1 box yellow cake mix
1 can (15 oz.) pumpkin puree
1 can (14 oz.) sweetened condensed milk (fat free ok)
1 (8oz) tub of Cool Whip
1/2 bag Heath bits
      caramel sundae sauce

Directions

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms
2. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx. 23-28 mins)
3. Remove cake from oven and let cool for about 10 minutes after baking
4. Using the end of a wooden spoon to poke holes all over the top of the cake
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake
6. Refrigerate for 30 minutes
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (note: if you want it less sweet you can use less of the jar)
8. Refrigerate for 3-4 hours, or overnight