In August, my and my family had a big get-together… just us. We spent the weekend as a family playing games, swimming, eating, playing games, eating, eating… so food was part of the event for sure. :) It was very fun, and I decided to make a family favorite- Yum Yum Cake- but with a twist. Well, we called it many things. Pumpkin Yum Yum Cake, Pum Pum Cake, Pum Yum Cake, Yum Pum Cake, and the like. Our two favorites were Pum Pum Cake and Pum Yum Cake.
So it’s a cake of many names. And many yums. Seriously, everyone thought it was very good, and even more goopy than yum yum cake. Gotta love it! Pumpkin and caramel go so well together, and, well… I’m not sure why I didn’t think to do this earlier. It was certainly a hit- I recommend it, as usual!
Pum Pum Cake Recipe (Adapted from The Devil’s Food Cookbook):
1 box yellow cake mix
1 (14 oz.) can pumpkin puree
1 (14 oz.) can sweetened condensed milk
1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce
1 (8 oz.) container Cool Whip
1 (8 oz.) bag of Heath candy bits
1. Prepare the yellow cake as directed on the box, with the addition of mixing in the pumpkin puree (bake in a 13×9 inch pan, not two round pans). It will take a bit longer to bake with the pumpkin. After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.
2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.