Pumpkin Better Cake
Indulge in the delightful flavors of fall with this Pumpkin Better Cake, a moist and creamy dessert that’s perfect for any occasion. This cake features layers of rich pumpkin batter, sweetened condensed milk for extra moisture, and a fluffy topping that blends beautifully with crunchy bits of Heath candy. Easy to prepare and even easier to share, this cake is ideal for family gatherings, birthdays, or simply enjoying at home after a long day. With its festive appeal and decadent taste, this Pumpkin Better Cake is sure to become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix yellow cake mix and pumpkin puree until smooth.
- Pour batter into two greased 9×13-inch baking dishes. Bake according to package instructions until a toothpick comes out clean (about 23-28 minutes). Let cool slightly.
- Poke holes in each layer using the end of a wooden spoon. Pour sweetened condensed milk over both layers, allowing it to soak in.
- Chill layers in the refrigerator for about 30 minutes.
- Layer the first cake on a serving dish, spread half of Cool Whip on top, then add the second layer. Finish with remaining Cool Whip.
- Top with Heath bits and drizzle caramel sauce before chilling for an additional 3-4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 34g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Find it online: https://besthotrecipes.com/pumpkin-better-cake/