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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate: Place the cake in the refrigerator for 30 minutes to let the milk absorb fully and chill the cake slightly.
- 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.
- Drizzle Caramel: Generously drizzle caramel sundae sauce over the top of the cake, adding rich sweetness and a beautiful finish.
- 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
