This year I didn't have any grandchildren to help me cook for Thanksgiving. So sadly, I had to make this cake on my own. My sister Wilma sent this pumpkin cake recipe that looked very simple and interesting. She named it "My Michele Pumpkin Cake" for the friend who gave her the recipe. Thank you Michele. I hope you don't mind if I made a few changes.
I mixed this cake and had it ready for the oven in seven minutes--and I'm slow. Imagine what you can do with it--super easy and delicious. Your kids could make this cake with very little help. Remember to put the cake in the oven yourself and then remove it. Make ahead and store in the fridge until ready to serve.
1 box yellow cake mix
1 (15 oz) can of pumpkin
2 tbsp. water
1 can sweetened condensed milk
butter brickle pieces
"Readdi Wip" or your favorite whipped topping
Heat oven to 350 degrees. Combine the first three ingredients until smooth. You may need to add a little more water. Your batter should be about the consistency of pancake batter. Pour into a greased rectangular cake pan and bake until light brown and a toothpick inserted in the middle comes out clean. Remove from oven and prick top with a toothpick (20-30 times) and pour one can of sweetened condensed milk over warm cake. Allow to cool for about an hour before serving or store in refrigerator for later. When ready to serve, top with Readdi Wip or whipped topping. Sprinkle with Butterbrickle pieces and/or caramel syrup. This is rich and decadent, so serve it in small pieces. Store covered in refrigerator.