Ingredients
The following ingredients have 4 Servings
- 1 box Butter Pecan cake mix
- 14 oz Pumpkin Puree
- 1 tsp Pumpkin Pie spice
- 14 oz can fat-free sweetened condensed milk (or full flavor)
- Caramel Ice Cream Topping or Salted Caramel Topping (approx 1/2 to 1 cup - depending on your preference)
- 1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
- 1 1/2 cups Almond Milk (or your choice of milk)
- 8 oz tub Cool Whip
- 1/4 cup Heath English Toffee Bits
- 1/4 cup Pecans (chopped)
Instruction
- Heat oven to 350°. *Spray a 9x9 pan with non-stick spray.
- In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
- Spread batter into pan. (Batter will be thick and it won't seem like you will have enough batter, but it does raise.)
- Bake 30-40 minutes until a toothpick inserted comes out clean.
- Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
- Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
- Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don't go overboard, a little goes a long way.
- Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
- Pour pudding over sweetenened condensed milk and caramel layer of cake spreading evenly on top of the cake.and refrigerate for 30 minutes.
- Spread the Cool Whip over the top of cake.
- Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
- Refrigerate for 4 hours, or overnight.
- Store cake loosely covered in refrigerator.
