1 box yellow cake mix
15 oz. pumpkin puree
2 t. cinnamon
1/2 t. nutmeg
14 oz. sweetened condensed milk
For the topping:
1 1/2 c. heavy cream
3 T. sugar
1 c. heath candy pieces
For the caramel sauce:
1/2 c. sugar
1/4 c. heavy cream
Mix together dry cake mix with pumpkin and spices. Bake in a greased cake pan at 350 degrees for 35 minutes. Let cool completely. Poke holes in the cake with a fork. Pour sweetened condensed milk over the cake and let it chill in the refrigerator for one hour. Beat the heavy cream with sugar on high until thick. Spread whipped cream over the cake and top with heath bits. Meanwhile, make the caramel by heating sugar in a small saucepan until bubbly and amber colored. Add the cream and remove from the heat. Pour caramel into a bowl and let cool. Drizzle over the top of the cake before serving.
No comments:
Post a Comment