Every Friday, we try a recipe from Pinterest, swapping out Better Batter products in the regular recipe, to see how our products work as a cup for cup substitution. This Friday, we were inspired by this delicious sounding cake idea, which combines the warm flavors of fall (pumpkin and spice) with caramel and toffee. Delicious!
1 box Better Batter Gluten Free Yellow Cake Mix
14 oz. canned pumpkin (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. dried ground ginger
1/8 tsp. ground cloves
2 14 oz. cans sweetened condensed milk (you may only need one can… see note below)
1 c. heavy cream
1/2 c. powdered sugar
1 c. toffee bits
caramel topping, for drizzling
Preheat oven to 350. Grease a 9×9 baking dish.
Mix together the Better Batter yellow cake mix (DO NOT add the other ingredients on the cake mix box), pumpkin puree, and the spices until a batter forms. This will be thick!
Pour/spoon batter into baking dish and spread evenly to distribute. Bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking, about an hour.
Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour both cans of the sweetened condensed milk over the cake, aiming to fill the holes. (Note: You might want to start off with one can of sweetened condensed… allow to sit for 10 minutes and then, if you think it’s enough, then don’t use the other can. If you want the cake to ooze more, add the next can– use your judgement and personal preference for this one!)
Refrigerate cake for 60 minutes or until the sweetened condensed milk has soaked into the cake.
In a mixing bowl, beat heavy cream using an electrical mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of cake. Then sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake. Refrigerate for 3-4 hours or overnight. Keep stored in the refrigerator.