Pumpkin Snickerdoodle Snack Cake
Indulge in the cozy flavors of fall with this Pumpkin Snickerdoodle Snack Cake, a delightful dessert that combines pumpkin and cinnamon in a moist, delectable treat. This easy-to-make cake is perfect for any occasion—from family gatherings to holiday celebrations. With its creamy layers and crunchy topping, this cake is sure to impress your guests and satisfy your sweet cravings. The combination of sweetened condensed milk and Cool Whip creates an irresistible texture, while the caramel drizzle adds an extra touch of decadence. Whether served at a potluck or enjoyed as a comforting dessert at home, this crowd-pleaser will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix and pumpkin purée until smooth—no eggs or oil needed.
- Spread the batter evenly in the baking dish and bake for 23–28 minutes or until a toothpick comes out clean.
- Let the cake 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 and refrigerate for at least 30 minutes.
- Spread Cool Whip on top, sprinkle with Heath bits, drizzle with caramel sauce, and chill again for at least 3–4 hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 260
- Sugar: 21g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://sweetdreamskitchen.com/pumpkin-snickerdoodle-snack-cake/