Pumpkin Cake or Pumpkin Bars

Colleen Sowa

By
@colleenlucky7

This is my daughter's version of a recipe she found on the internet. She makes a few different versions of it, I posted two of them here. One is made with fewer calories and sugar, she makes that version for diabetics in the family.

This is a very easy cake to make! It is moist and very flavorful!

The children enjoyed making it almost as much as they enjoyed eating it!

This is a wonderful recipe to make for potlucks and picnics!

Play With Your Food!


Featured Pinch Tips Video

Comments:

Serves:

15 20

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

CAKE RECIPE

1 box
yellow cake mix
1/4 tsp
ground cloves
1/4 tsp
ground ginger
1/2 tsp
ground cinnamon
1 can(s)
(15 - 16 ounces) pumpkin (not pie filling!)

TOPPING (VERSION #1)

8 oz
cool whip topping
3
heath bars or skor bars (crushed)

TOPPING (VERSION #2)

1 can(s)
sweetened condensed milk
8 oz
cool whip topping
3
heath bars or skor bars (crushed)

Directions Step-By-Step

1
Preheat oven to 350 degrees.

Thaw out Cool Whip topping.
2
In bowl, mix together the cake mix, spices and pumpkin (not pie filling!)
3
Pour into a greased and floured 9x13 cake pan.
4
Bake as directed on cake mix box. (About 25 minutes).
5
Cool Cake completely.
6
TOPPING (VERSION #1)

Spread Cool Whip topping over the cooled cake.

Sprinkle with broken up candy bar crumbs.

Refrigerate for about an hour before serving.
7
TOPPING (VERSION #2)

Use handle of wooden spoon to poke holes all over the top of the warm cake.

Pour the sweetened condensed milk all over the top of the cake and holes.

Cool cake completely, top with Cool Whip topping and sprinkle broken candy bars on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #potluck, #pumpkin