Tuesday, October 16, 2012
Better than what, now?
EVERYTHING. That's right, this cake is better than everything! Some call if Better-than-Se* Cake, but I'll stick to Better-than-Everything Cake :) I'm sure all of you have had the original Better-than-Everything cake... chocolate, caramel, toffee bits- you know the drill. Pure Heaven. I've got a slightly different version of this cake that will blow your mind. There's one ingredient that takes the stage to make this recipe incredible. So, who's the star you ask? Mr. PUMPKIN.
WOW. That's about all I have to say. WOW. Pumpkin recipes are being baked all over the country right now. Tis the season for things pumpkin! If you are a pumpkin lover, like myself, you will LOVE this cake. Seriously, run to the kitchen and whip this up right away. You will not be disappointed. I saw this recipe on Pinterest, but it comes from the blog Something Swanky .
Pumpkin Better-than-Everything Cake
1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Combine the yellow cake mix and small can of pumpkin puree. Do not add the ingredients on the back of the cake mix. Just combine the cake mix and pumpkin puree.
Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight.