Pumpkin Cake 16 Oct 13

 

 

 

 

Pumpkin Cake

1 box yellow cake mix

1 can pure pumpkin (not pie mix)

Beat the two items together. Put into a 9×13 inch pan and bake at 350 degrees for 30-35 minutes. Test with a toothpick. When done, remove from oven and cool on a wire rack for 10 minutes. Next, poke holes in the cake with a wooden spoon handle. Pour a can of sweetened condensed milk over cake. When completely cool, frost with an 8oz container Cool Whip. Chop a Heath bar and sprinkle on top of Cool Whip. Store in the refrigerator 3 or 4 hours or overnight before serving.