Foodie Friday

Well, I did it! I made that scrum-di-le-umptous pumpkin cake. I’m calling it Pumpkin Tres Leche Moan and Groan Cake! I saw the recipe on Facebook and promised I would take this all the way home. And little did I know how far it would take me 🙂

Ok so here we go, I mixed a box of yellow cake mix and a can (15oz) of pumpkin purée. Then bake according to directions and cool for at least 10min Yum!

Then I took the end of a wooden spoon (you could use a dropper or baster) and poked holes thought the cake. This is where it starts to get amazing….pour a can of sweetened condensed milk all over the top. Holy mackarole….

Then I put it in the fridge for like 30 minutes to let the goodness soak through. Next up….a layer of cool whip wonderland!

Before I could just stop right there and devour this pan I needed to add the toffee bits. Obviously there is such a thing as a bag of Heath toffee bits usually in the chocolate chip section, but my store didn’t have them. So I grabbed a couple Skor bars and smashed the hell out of them in a ziplock bag (it helps to think of someone you want to cut at the same time). Then this happens….

And as if that wasn’t enough, there’s the “icing” on the cake!!! Caramel sundae sauce?? Yes please!!

Well, and you know what’s up at this point….it’s everything you think it is and then some.

Talk about a Fall party cake in your mouth! Heck yes…..

It’s Fall Ya’ll
Diane