Pumpkin Caramel Cake

I am so thankful for all of my friends and family. Lots of people are using November to count their blessings and say what they are thankful for.

I do this everyday. I may not post here or on Facebook but I truly am thankful for so much that God has done for me.

Thanksgiving is approaching and all the family will gather together.

Since opening the store, my time has been limited so my sweet sis is taking over Thanksgiving this year for me.

My mom baked this Pumpkin Caramel Cake and it is delicious. Only 4 ingredients!!

I just added the Mason Jar!!lol

I think this would be a great fast and easy dessert for the Thanksgiving table. 

I am a chocolate pie person for Thanksgiving but I might just change it this year.

Hope you give it a try!

Pumpkin Caramel Cake

1 box of Betty Crocker's yellow cake mix

1 can of pumpkin

1 tsp pumpkin spice

1 can of Borden's sweetened condensed milk

whipped cream and mason jar optional

In a bowl combine cake mix with pumpkin and stir. Add spice and pour in a 9x13 pan.

Bake according to box directions. When done remove from oven and let cool. Poke holes in cake with the end of a spoon. Add sweetened condensed milk on top to let sink in holes. Refrigerate 1 hr.

Cut in cubes and fill a mason jar. Top with whipped cream. You could even drizzle some caramel on top!

Enjoy!!

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