Description
Indulge in the delightful taste of Pumpkin Snickerdoodle Snack Cake, a perfect blend of autumn flavors that will captivate your taste buds. This easy-to-make dessert features moist pumpkin cake drizzled with sweetened condensed milk and topped with fluffy Cool Whip, creating a rich and creamy treat. Ideal for any occasion—from cozy family gatherings to holiday celebrations—this crowd-pleasing cake requires no mixer and is sure to impress friends and family alike. With just a few simple ingredients, you can whip up this comforting dessert in no time, making it a must-try for fall!
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix and pumpkin purée until smooth.
- Pour the batter into the prepared baking dish and bake for 23–28 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes, then poke holes all over the top using a wooden spoon handle.
- Pour sweetened condensed milk over the warm cake, letting it soak in.
- Refrigerate for at least 30 minutes before topping with Cool Whip.
- Sprinkle Heath bits on top and drizzle caramel sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 32g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg