Dining on a Dime: Pumpkin Better Than Sex Cake

Sorry there has been such a long time between posts! We've been busy getting the house ready for our big Halloween party and I've been sick with the flu. I'll be working a bunch coming up soon too, so please bear with me if posts are few and far between. I promise I still love you guys.

Alright. This one is dynamite, folks. Like truly spectacular. And so easy.

Bam. Don't pretend you don't want it.

This one would be great to serve as an alternative to pumpkin pie. Or, just because you want cake. Which is what I did. It seems like a few times a week I look over at Deven in the evenings and say "I wish we had cake." And since I have no self control, this is what happens.

I've seen this recipe all over Pinterest and modified the one I found at Something Swanky just a bit to suit me.

You will need:

• 1 box of yellow cake mix
• 1 15 oz. can of pumpkin puree (NOT pumpkin pie mix)
• 1 14 oz. can sweetened condensed milk
• 1 8 oz. tub Cool Whip, thawed
• Toffee bits
• Caramel topping

First, preheat your oven to the temperature recommend by the cake mix. Mix together the pumpkin puree and cake mix. DO NOT add anything else. It will be very thick. Spread the mixture into the bottom of a greased 9 x 13 inch pan and bake according to cake mix directions.

Once baked, let cool for around 10 minutes or so. Of course, I didn't. I'm impatient. Next, poke holes over the top of the entire cake. A chop stick or the back of a wooden cooking spoon would be great for this. Pour the can of sweetened condensed milk over the top of the cake. At this point, its best if you let the milk soak in at least over night. I waited a few hours before finishing mine an eating it. At first I was only slightly impressed with the cake. After it sat overnight and I ate it the next day I was blown away. Don't get impatient. It's worth the wait.

To finish up, spread the Cool Whip over the top of the cake and sprinkle it with toffee bits to your taste. You can also use Heath bar bits, but I'm not a huge fan of chocolate with pumpkin. Finish off with a generous drizzle of caramel topping.

Cover and store any leftovers in the fridge.

And another, because why not?

Now, go make the cake. Trust me.