Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

Enjoy a delightful twist on a classic treat with this Pumpkin Snickerdoodle Snack Cake. Moist, flavorful, and topped with creamy Cool Whip and crunchy Heath bits, it’s perfect for fall gatherings or anytime you want an easy, impressive dessert.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, combine the dry yellow cake mix with the pumpkin purée. Mix until smooth, without adding eggs or oil.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23 to 28 minutes, or until a toothpick inserted near the center comes out clean.
4. Step 4: Allow the cake to cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake’s surface.
5. Step 5: Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes for a moist texture.
6. Step 6: Refrigerate the cake for at least 30 minutes to let the milk absorb.
7. Step 7: Once chilled, spread the Cool Whip evenly over the top of the cake.
8. Step 8: Sprinkle the Heath bits generously over the Cool Whip.
9. Step 9: Drizzle caramel sundae sauce over the entire cake to taste.
10. Step 10: Chill the cake for 3 to 4 hours or overnight before serving for the best flavor and texture.

Tips & Variations

• For a spiced flavor, add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter before baking.
• Try swapping Heath bits with chopped pecans or walnuts for a different crunch.
• If you prefer a lighter topping, substitute Cool Whip with whipped cream sweetened with a bit of vanilla extract.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled, but you can let it sit at room temperature for 10–15 minutes before serving if you prefer a softer texture. Leftovers can be carefully wrapped and frozen for up to 1 month; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but be sure to cook and puree the fresh pumpkin thoroughly until smooth to achieve the right consistency for the batter.

Do I need to add eggs or oil when mixing the cake batter with pumpkin?

No, this recipe specifically skips eggs and oil because the pumpkin purée adds moisture and binds the ingredients together, making the cake tender and moist.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.8 from 130 reviews

• Author: Ella
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Snickerdoodle Snack Cake is a delightful fall-inspired dessert that combines the warm flavors of pumpkin and cinnamon with a moist cake base. Made easy with a boxed yellow cake mix and enriched by a pumpkin puree batter, it’s baked to perfection, then soaked with sweetened condensed milk for extra moisture and sweetness. Topped with creamy Cool Whip, crunchy Heath bits, and a generous drizzle of caramel sauce, this cake offers a luscious combination of textures and tastes perfect for celebrations or cozy gatherings.

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Ingredients

Scale 1x2x3x

Cake Base

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)

Toppings and Extras

• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
2. Mix Batter: In a large bowl, combine the dry yellow cake mix and the pumpkin purée, mixing thoroughly until you achieve a smooth batter. Note that no eggs or oil are required for this recipe.
3. Bake the Cake: Spread the pumpkin batter evenly into the prepared baking dish and bake in the preheated oven for 23 to 28 minutes until a toothpick inserted in the center comes out clean.
4. Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake which will help it soak up the condensed milk.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into all the holes for added moisture and sweetness.
6. Refrigerate: Place the cake in the refrigerator for at least 30 minutes to let the condensed milk set and the cake chill.
7. Apply Toppings: Spread the Cool Whip evenly over the chilled cake. Then sprinkle the Heath bits generously on top for a crunchy texture.
8. Drizzle Caramel Sauce: Drizzle caramel sundae sauce generously over the top of the cake to add a rich, sweet finish.
9. Final Chill: Chill the cake for 3 to 4 hours or preferably overnight to allow all flavors to meld before serving.

Notes

• The cake does not require eggs or oil because the pumpkin purée adds moisture and richness.
• Poking holes in the cake allows the sweetened condensed milk to fully soak in, making the cake incredibly moist.
• Heath bits provide a wonderful crunch, but you can substitute with chopped toffee or nuts if preferred.
• For a stronger pumpkin spice flavor, consider adding cinnamon, nutmeg, or pumpkin pie spice to the batter.
• This cake is best refrigerated and served cold; it can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack Cake
• Method: Baking
• Cuisine: American

Keywords: pumpkin snack cake, snickerdoodle cake, fall dessert, pumpkin cake, easy pumpkin dessert, holiday cake