Pumpkin Ooey-Gooey Goodness

My friend made this a couple weeks ago and invited a bunch of

us gals over to gab and eat.  The cake didn't make it out onto our plates,

we each had a fork and ate it from the 9x13...the whole thing!

That's how good it is.  Naturally I had to get the recipe asap.
I made it this past weekend and it was a hit.

Now the name of this cake is Better Than Sex Cake

{now they just added the Pumkin in front with the new ingrediant}.

I've always thought it was the lamest name ever...so I'm calling

it Pumpkin Ooey-Gooey Goodness, you heard it here first folks.

Let's be honest who cares about the name, the whole point is

it's the most amazing cake and with the twist of pumpkin, it's

going to be what I make every year around this time.

So knock yourselves out, wear some stretchy pants and

make it this weekend, and maybe yours will make it to the

dessert plates.

Here's the recipe:

Ingredients:

1 box yellow cake mix {only use the cake mix, don't add oil, eggs, etc}

1 small can pumpkin puree {don't use the pumpkin pie puree} 

1 - 14 oz. can sweetened condensed milk

1 - 8 oz. tub cool whip

1/2 bag Heath Bits

Caramel Sundae Sauce

Directions:

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.

With that sweet treat I'm off to babysit my nieces and nephew till tomorrow...

who are all under the age of six...send prayers my way.

Happy weekending!

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