Pumpkin Heath Caramel Cake

serves 24

  • 1 box spice cake mix
  • 1 can ( 14 oz) pumpkin ( not pie filling)
  • 1/2 c. egg beaters
  • 14 oz. can fat-free sweetened condensed milk
  • 8 oz. Cool Whip Free
  • 1/2 c. Heath Bits
  • 4 T. caramel sauce

Preheat oven to 350.
Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray.  Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)

Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly. Refrigerate until serving or at least 1 hour or until milk has soaked into cake.
Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.

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