The inspiration for this recipe came from my Chocolate Chip Pumpkin Muffin Cakes. I wanted to kick this recipe up a notch and with 2 basic ingredients I did. Not only does this remind me of pumpkin pie (pumpkin, graham crackers and cool whip) but because it's served cold, it goes well with a cup of coffee, too, which makes for the perfect afternoon pick me up.
PUMPKIN SPICE CRUNCH CAKE
1 box of Spice Cake Mix
15 oz can of Libby's Pure Pumpkin
1 1/2 cups of chocolate chips
1 container of cool whip, thawed
6 graham cracker sheets, crumbled
Ready for the ridiculously easy part? Mix the spice cake mix, pumpkin and chocolate chips together. Bake at 350 degrees for 28-33 minutes in a 9" x 13" cake pan. I sprayed mine with cooking spray beforehand. Let the cake cool completely then "ice" with the cool whip, sprinkling graham crackers on top. And that's it! Easy yet so dang delicious.
I think my favorite part of this cake was the use of cool whip. It's light but sweet enough to give this recipe the extra kick that it needs. I love the crunch the graham crackers gives this cake as well. Again, serving it cold is recommended because of the topping. I think it tasted even better on day 2 because it was nice and chilled. I wasn't sure how this would turn out since I made it up as I went but James loved it and has asked for another sheet cake and friends gave me 2 thumbs up so I guess it's safe to say this is a new Fall favorite.
Now it's your turn. You can link up your All Things Pumpkin post to both our ATP party and to our weekly Tuesday Talk. I can't wait to see what you come up with. 'Tis the season for all things pumpkin!