Ingredients
- 1 box yellow cake mix
- 1 cup pumpkin puree
- 1/2 cup water
- 1/2 cup oil
- 4 large eggs
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
- Cool whip chopped pecans, and additional toppings as desired
Instructions
- 1. Preheat oven to 350° F.
- 2. In a large mixing bowl, combine the cake mix, pumpkin puree, water, oil, eggs, pumpkin pie spice, and vanilla. Mix with a hand mixer for about 2 minutes or until smooth.
- 3. Pour mixture into a greased 9x13 inch pan; bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 15 minutes.
- 4. Once cooled, poke holes in the cake using a wooden dowel or the end of a wooden spoon. Pour the sweetened condensed milk into the holes; cover and refrigerate 2 hours.
- 5. Remove from refrigerator and spread cool whip evenly over the cake. Top with pecans, caramel syrup, or any toppings you desire. Store covered in the refrigerator.
Notes
Recipe Variations
- Use any flavor of cake mix, such as spice cake, pumpkin cake, chocolate cake, or white cake
- Add additional spices, such as as ginger, cloves, allspice, or cinnamon
- Add chocolate chips or chopped nuts to the cake mix before baking
- Top with fresh whipped cream instead of Cool Whip
- Add any toppings of your choice: chocolate sauce, hot fudge, chocolate chips, butterscotch chips, candy pumpkins, or candy spr
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 174mg | Fiber: 1g | Sugar: 11g