Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake is a delightful twist on a classic favorite. Moist pumpkin-infused cake is topped with sweetened condensed milk, creamy Cool Whip, crunchy Heath bits, and a drizzle of caramel sauce, making it the perfect fall treat for any occasion.

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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the dry cake mix and pumpkin purée until smooth. No eggs or oil are needed.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23–28 minutes.
4. Step 4: Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake.
5. Step 5: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
6. Step 6: Refrigerate the cake for 30 minutes to let the milk absorb fully.
7. Step 7: Spread the Cool Whip over the chilled cake and sprinkle with Heath bits for crunch.
8. Step 8: Drizzle caramel sundae sauce generously over the top.
9. Step 9: Chill the cake for 3–4 hours or overnight before serving for best flavor and texture.

Tips & Variations

• For extra spice, add 1 teaspoon of cinnamon or pumpkin pie spice to the cake mix before baking.
• Substitute Cool Whip with fresh whipped cream for a lighter topping.
• Try using crushed toffee bars instead of Heath bits for a similar but slightly different texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, serve chilled or allow it to sit at room temperature for 10 minutes to soften the topping slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can use fresh pumpkin purée if desired. Be sure to cook and puree the pumpkin until smooth, and measure out 15 ounces for this recipe.

Do I have to poke holes in the cake before adding the condensed milk?

Yes, poking holes allows the sweetened condensed milk to soak deeply into the cake, making it moist and flavorful throughout rather than just on the surface.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.8 from 103 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 and easy-to-make dessert combining a moist pumpkin-infused yellow cake with creamy sweetened condensed milk, topped with fluffy Cool Whip, crunchy Heath bits, and drizzled caramel sauce. Perfect for fall gatherings or anytime you crave a sweet, spiced treat.

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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 Finish

• 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. Stir until the mixture is smooth and fully blended; no eggs or oil are needed for this recipe.
3. Bake: Pour the batter evenly into the prepared baking dish. Place it in the oven and bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Pierce: Let the cake cool for about 10 minutes. Then, take the handle of a wooden spoon and poke holes all over the cake’s surface; this step helps the condensed milk soak in deeply.
5. Add Sweetened Condensed Milk: Pour the can of sweetened condensed milk evenly over the cake, allowing it to seep into the holes you’ve made for extra moistness and sweetness.
6. Refrigerate: Place the cake in the refrigerator for 30 minutes to let the milk absorb fully and chill the cake slightly.
7. Top with Cool Whip and Heath Bits: Spread the Cool Whip evenly over the chilled cake surface. Then, sprinkle the Heath bits atop the Cool Whip for a crunchy texture contrast.
8. Drizzle Caramel: Generously drizzle caramel sundae sauce over the top of the cake, adding rich sweetness and a beautiful finish.
9. Final Chill: Chill the cake in the refrigerator for 3 to 4 hours, or preferably overnight, before serving. This resting time ensures all flavors meld and the texture sets perfectly.

Notes

• Be sure to use pumpkin purée, not pumpkin pie filling, for best results.
• Make sure the cake is slightly warm before poking holes to avoid cracking the surface.
• For a less sweet version, reduce the amount of condensed milk or caramel sauce used.
• Heath bits can be substituted with toffee bits or chopped nuts if preferred.
• This cake stores well covered in the refrigerator for up to 3 days.

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

Keywords: pumpkin snack cake, snickerdoodle cake, pumpkin dessert, easy pumpkin cake, caramel cake, autumn recipe