Tuesday, November 6, 2012

Pumpkin Cake with Whipped Cream, Salted Caramel and Toffee Bits

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Sorry, but I still haven't had my fill of pumpkin yet :)

I made this cake on Halloween for our special Trick or Treat visitors, but it would also be great for Thanksgiving or pretty much anytime you need a fall sweet treat!

Pumpkin Cake with Whipped Cream,
Salted Caramel and Toffee Bits

1 box yellow cake mix
1 cup pumpkin puree
4 eggs
1/3 cup oil
1/2 cup milk
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
8 oz. Cool Whip or Whipped Cream (recipe below)
Heath Toffee Bits

Preheat oven to 350 degrees.  Grease and lightly flour 9 x 11 cake pan.
In a large mixing bowl sift cake mix and spices together.  Add pumpkin, milk, oil and eggs.
Beat with an electric mixer until well blended.  Pour batter into cake pan and bake for 28-30 minutes, or until toothpick inserted comes out clean.
Cool on wire rack.
Top individual slices with whipped cream, salted caramel sauce and toffee bits.

Whipped Cream
1 cup heavy whipping cream
3 T confectioners sugar
1/2 tsp. vanilla extract

With an electric mixer, whip cream, sugar and vanilla together until stiff peaks form.

Follow Me and My Pink Mixer on Facebook, Twitter, Pinterest and Instagram (meandmypinkmixer).

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