Pumpkin Better Than Almost Anything Cake

Jennifer Severa

Ingredients:
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk
8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce

Instructions:

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. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnight.

Stacie says: "I changed the title to make it a little more 'friendly' for families, friends, search engines, and the like. Some people call these cakes 'Better Than S*x' cakes. However, I prefer the title listed above. :)"

Also, in the CHOCOLATE version of this cake, after you spread the Sweetened Condensed Milk over the cake, you follow with the Caramel or Hot Fudge sauce, let THAT sit in the fridge for an hour or two, and THEN you add the Cool Whip.