Description
Indulge in the flavors of fall with our Pumpkin Better Cake—a delightful layered dessert that combines moist pumpkin cake, sweetened condensed milk, and fluffy Cool Whip. Infused with Heath bits and drizzled with caramel sauce, this cake is sure to impress at any gathering. Perfect for family dinners or festive occasions, it’s an easy-to-make treat that brings warmth and joy to your table. With its creamy texture and delectable toppings, this Pumpkin Better Cake is a must-try for anyone looking to celebrate the autumn season with a sweet twist.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix the yellow cake mix and pumpkin puree until smooth.
- Divide the batter into two greased 9×13-inch baking dishes or bake one layer and slice it in half horizontally. Bake for 23-28 minutes or until a toothpick comes out clean.
- Let the cakes cool for about 10 minutes before poking holes in each layer using a wooden spoon handle.
- Pour half of the sweetened condensed milk over each layer, ensuring it soaks into the holes.
- Refrigerate both layers for 30 minutes. Then stack them on a serving dish, spreading Cool Whip between and on top of the layers.
- Finish by sprinkling Heath bits on top and drizzling with caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg