pumpkin cake or pumpkin bars
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!
prep time
5 Min
cook time
25 Min
method
Bake
yield
15 20
Ingredients
- CAKE RECIPE
- 1 box yellow cake mix
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 can (15 - 16 ounces) pumpkin (not pie filling!)
- TOPPING (VERSION #1)
- 8 ounces cool whip topping
- 3 - heath bars or skor bars (crushed)
- TOPPING (VERSION #2)
- 1 can sweetened condensed milk
- 8 ounces cool whip topping
- 3 - heath bars or skor bars (crushed)
How To Make pumpkin cake or pumpkin bars
-
Step 1Preheat oven to 350 degrees. Thaw out Cool Whip topping.
-
Step 2In bowl, mix together the cake mix, spices and pumpkin (not pie filling!)
-
Step 3Pour into a greased and floured 9x13 cake pan.
-
Step 4Bake as directed on cake mix box. (About 25 minutes).
-
Step 5Cool Cake completely.
-
Step 6TOPPING (VERSION #1) Spread Cool Whip topping over the cooled cake. Sprinkle with broken up candy bar crumbs. Refrigerate for about an hour before serving.
-
Step 7TOPPING (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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes