By Maureen Gale
Maureen brought this delicious cake to quilting on Tuesday and we all wanted the recipe which turned out to be so easy that it should be shared!
Pumpkin Oh-Oh-Oh-Yum Cake
Ingredients:
1 yellow cake
mix
1 16 oz can pumpkin
(about 2 1/2-3 cups if frozen)
Stir together well
and bake in 8 x 11" pan at 350, 25-30 minutes. Let cool for 30
minutes. Poke holes all over
it using the end of a wooden spoon.
Pour over it:
1 can sweetened
condensed milk
Spread on top:
1 8-oz tub of
whipped topping
Sprinkle plenty of
Hershey toffee chips (recipe calls for 1/2 package, but I've made two and still
have half a package left)
Refrigerate 3 1/2
hours or overnight (not covered)
Serve
with caramel sundae sauce squiggled over the top.
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