Tina 8.21.19
In a large bowl, beat all cake ingredients together on medium speed for 2 minutes.
Pour into greased hotel pan. Bake at 350 degrees for 25- 30 minutes. Or Until Done . Please check for doneness
Poke holes into the top of cake while still warm with large fork or handle of wooden spoon.
Pour sweetened condensed milk over cake.
Cool completely, about 1 hour. (I put mine in our freezer for about 30 minutes to speed up the cooling.)
For topping, mix pumpkin pie spice into whipped topping. Spread carefully over cake.
Sprinkle with toffee and pecans. Gently press into whipped topping mixture.
Store in refrigerator until serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 224 | ||
Calories from Fat: 63 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 125.7mg | 4 % | |
Potassium 283.5mg | 7 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 35.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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