I’m about to show you the key to any relationship.
I’m not exaggerating.
You do something wrong? You need to impress someone? You need to cheer somebody up? I’ve got you. Just make this cake.
It’s not a trick or a lie.
If you need testimonials, this cake has won over: my brother, my boyfriend, my new co-workers, my boyfriend’s mom, my mom’s friends, and my insane family. I made different versions for Christmas, New Years, and a couple just because… and now I’m showing you the perfected version for Easter.
I’ve been selected as the office baker. And Frankie’s mom told me that from now on I’m in charge of all family baking needs. My brother (who has been known to eat a cake or two in his day) devoured at least half a pan, potentially an entire one. Frankie… was caught literally LICKING the pan of leftovers in the back seat of a car… there may have been alcohol involved in that evening.
Let’s just get down to it shall we? IT’S DREAMY. and when you get that person who’s like “i don’t like pumpkin, wahhhh.” give them the stink eye and say “WHATEVER MOFO MORE FOR ME” in a really sassy voice. or. just. don’t… tell them? I swear if you don’t tell them they wouldn’t even know. it’s not OVERLY pumpkin-y. it’s sweet and cool and moist. YES MOIST. I SAID IT and i stand by it.
PUHLEASE don’t be scared off by the instructions. I promise it’s really not intensive, most of the work is just waittttingggg. waiting for the cake to cook, waiting for it to cool, waiting for the milk to soak in. like oh my gawd just hurrry UP. just kidding. but not really.
also, don’t be scared of FOLDING. just go gentle. realllllll slow and easy. DON’T MIX, it is not the same thing. it’s just not. also, if you can’t find the caramel sauce from archer farms (i’ve had mine forever and now i’m worried it might be discontinued? let me know?) whip up some of this on the fly! The idea for this cake is actually super similar to those muffins. nomm muffins! OH OH OH these would be ADORABLE cupcakes.
I’m on a sugar rush. why don’t we just make cake?
LET THEM EAT CAKE!
okay, now really. go!
Dark Chocolate Caramel Pumpkin Cake
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- 1 box yellow cake mix
- 1 can of pumpkin puree (15oz)
- 1 can of sweetened condensed milk (14oz)
- 1 container of cool whip (8 oz)
- 1/3 cup dark chocolate chips
- 1/3 cup chocolate sea salt caramel dessert sauce
- heath bits
- caramel sundae sauce
- Preheat your oven to 350 degrees.
- Using a stand mixer, combine cake mix and pumpkin puree until smooth.
- Roughly chop the dark chocolate chips and combine into the mixture.
- Slightly warm the chocolate sea salt caramel sauce by placing it in a cup I just used the measuring cup submerging in warm water. Gently fold the sauce into the cake batter and pour into a greased 9 by 13 baking dish. Lightly swirl a spatula through the batter to ensure even distribution of the chocolate sauce if necessary.
- Bake according to the cake mix box directions (approximately 23-30 minutes).
- Allow the cake to cool for ten minutes. Then using a toothpick or the end of a wooden spoon, poke holes into the top of the cake.
- Pour the sweetened condensed milk over the cake, making sure it gets into the holes and soaks in.
- Refrigerate for at least thirty minutes, but ideally for a full hour.
- Evenly spread the cool whip over the top of the cooled cake. Drizzle caramel sundae sauce over the cool whip and sprinkle health bits on top of everything.
- Refrigerate for at least another hour before serving. If you want to save it or aren’t serving it right away (what?), I’ve had success keeping the cake in the fridge for up to four days!
- Serving Size: 10
- Calories: 403
- Sugar: 25
- Sodium: 4170
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 67
- Protein: 6
- Cholesterol: 15
I just gave you the cheat to winning the Easter game. You’re welcome.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen