Ingredients:
- 2 eggs, separated
- ¼ C. vegetable oil
- ¾ C. water
- 1 tsp. baking powder
- 7.5 ounces canned pumpkin
- 14 ounces Pumpkin Quick Bread Mix or spice cake mix
- 7 ounces caramel sauce
- ¾ C. evaporated milk
- ¾ C. Heavy Whipping Cream
- ½ tsp. Vanilla
- ¼ tsp. salt
- 2 C. Whipped Topping or Heavy Whipping Cream, whipped (optional)
- Heath bar crunch bits for topping (optional)
Directions:
- Preheat oven to 350°. Coat an 8×8-inch square baking dish with nonstick cooking spray.
- In a medium bowl, beat egg whites until soft peaks form; set aside.
- In another medium bowl, whisk egg yolks until smooth. Add oil, water, baking powder and canned pumpkin; whisk to combine. Add pumpkin bread mix and mix well with a wooden spoon.
- Use a spatula to gently fold egg whites into pumpkin mixture until well incorporated. Do not over mix.
- Pour into prepared pan and bake for 35-40 minutes or until a toothpick remains clean when inserted in the center of the cake.
- Meanwhile, in a medium bowl, whisk together caramel, evaporated milk, heavy cream, vanilla and salt.
- Let cake cool in pan for 10 minutes.
- Invert cake onto a wire rack. Set inside a rimmed baking sheet. Poke holes all over top of cake with a toothpick. Slowly drizzle half of sauce mixture over cake, pausing to allow mixture to soak into cake. Let cake sit for at least 10 minutes.
- Place a plate (with a rim, to catch any liquid) on top of cake and flip to invert cake onto plate. Slowly drizzle cake with remaining sauce.
- Cake can be served warm or chilled. If desired, top each serving with whipped cream and a drizzle of additional caramel and/or Heath crunch bits.
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