Wednesday, October 8, 2014

Dulce de Leche Pumpkin Cake

Its pumpkin time! Hopefully you aren't already sick of everything pumpkin because we got a lot of pumpkin coming your way.

Do we all remember better than sex cake from about 10 years ago? That is what I was going for here, pumpkin better than sex cake. Because I can't seem to help myself, I not only changed the cake to pumpkin but changed the sweetened condensed milk to dulce de leche.

This is not a typical recipe for me at all. I'm usually very against boxed cake. It doesn't take that long to mix up your ingredients, lets be honest, but sometimes you have to trash things up and make them super easy, semi-homemade and decadent, because sometimes they just taste better that way.

Whip cream is another easy thing to make at home, but it doesn't really stand up to cool whip. I'm secretly a huge fan of cool whip amongst other super processed dairy items. Nacho cheese, anyone? Velvetta?!  Love. I try to avoid them because they are so processed, but sometimes you just have to give into that guilty pleasure.

Back to the cake, you can choose to use the sweetened condensed milk and not turn it into dulce de leche, but I think you would be missing out. There isn't any work involved in making it, other than making sure it stays covered in water. You wouldn't want it to explode. Not to alarm you, but honesty is important in any relationship.

The cake is sort of dense, chewy and moist. It isn't overly sweet. I really like that some, but not all, of the dulce de leche soaks into the cake while some rests on top too. So indulgent and fall like! It got rave reviews from all my friends and by friend I mean my boyfriend and dearest friend, Leah, who also happens to be the photographer for this post!


1 can sweetened condensed milk (label removed)

1 box yellow cake mix
1 14 oz. can pumpkin puree
1- 8oz container cool whip
1/2 cup heath bits

Dulce de leche:
  1. In a large pot, fill with water to cover the can of sweetened condensed milk. Over high heat, bring to a boil Let simmer for 2 1/2 to 3 hours, making sure to add more water as necessary. Remove the can of dulce de leche from the water and let cool to room temperature.
Pumpkin cake:
  1. Preheat an oven to 350F. Grease a 9 x 13 inch baking dish and set aside. 
  2. In a large bowl, combine cake mix and pumpkin puree (add only the pumpkin puree to the cake mix; DO NOT add any of the ingredients listed on the box, like eggs), until a smooth batter forms.
  3.  Pour batter into prepared pan (it was pretty thick and made a thin layer, not to fear though!) and bake for 20 to 25 minutes. 
  4. Remove cake from pan and let cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake. 
  5. Place the dulce de leche in a microwave safe container and reheat for 30 seconds and pour over the cake, spreading evenly over the cake and filling in the holes (a spatula is helpful here depending on how viscous the dulce de leche is). Refrigerate the cake for 30 minutes or overnight.
  6. Spread cool whip evenly over cake and sprinkle heath bits evenly on top. Cake is best enjoyed in 2 to 3 days.
Similar posts: Pumpkin Cheese Cake, Pumpkin Chocolate Chip Bars, Cranberry Upside Down Cake



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