Better Than Anything Pumpkin Cake Recipe 455

BETTER THAN ANYTHING PUMPKIN CAKE RECIPE - (4.5/5)

Better Than Anything Pumpkin Cake Recipe - (4.5/5) image

Provided by khovater

Number Of Ingredients 6

Ingredients

1 box yellow cake mix
1 small can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub cool whip
1/2 bag Heath bits
Caramel sundae sauce

Steps:

In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. 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 (best). Tips for optimal results: DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

BETTER-THAN-ALMOST-ANYTHING CAKE

Better-Than-Almost-Anything Cake image

The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h3m

Yield 15

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 42 g, TransFat 0 g

BETTER THAN ANYTHING CAKE

Better Than Anything Cake image

My English teacher (Mama Hogg) gave me this recipe to try out to possibly use as a part of one of our class meals. When I tried it at home my family and some our "adopted" babies - my brothers friends - said that it was "better than anything". So came the name. My class now requests it on a regular basis and there is always a pan full on my kitchen counter.

Provided by Lindsey Monique

Categories Dessert

Time 1h45m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) box yellow cake mix or 1 (18 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) bottle chocolate syrup
1 (16 ounce) bottle caramel ice cream topping (like you drizzle on ice cream, I use Hershey's)
1 (3 1/2 ounce) box instant chocolate pudding mix
Cool Whip
1 (16 ounce) bag semi-sweet chocolate chips (optional)

Steps:

Bake cake as directed on box in an 9x13-inch pan and cool to room temperature.
Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
Refrigerate for an hour.
Pour a layer of chocolate pudding over the cake.
Top with Cool Whip and garnish with chocolate chips or chocolate shavings.

Nutrition Facts : Calories 520.6, Fat 15.8, SaturatedFat 3.6, Cholesterol 54.9, Sodium 686.5, Carbohydrate 90.8, Fiber 2.2, Sugar 35.5, Protein 6

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