Pumpkin Snickerdoodle Snack Cake
Indulge in the flavors of fall with this delightful Pumpkin Snickerdoodle Snack Cake. This easy-to-make dessert combines moist pumpkin cake with sweetened condensed milk, topped with Cool Whip and a drizzle of caramel sauce. Perfect for potlucks, family gatherings, or cozy evenings at home, this crowd-pleaser is sure to bring smiles to the table. With its simple preparation—no mixer required—you can whip up this treat in no time. Elevate your dessert game this autumn and enjoy every delicious bite!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: Approximately 12 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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the dry yellow cake mix with the pumpkin purée until smooth.
- Spread the batter evenly into the prepared baking dish and bake for 23–28 minutes until golden brown.
- After cooling for about 10 minutes, poke holes all over the top with a wooden spoon handle.
- Pour sweetened condensed milk generously over the cake, allowing it to soak in.
- Refrigerate for at least 30 minutes before spreading Cool Whip on top and adding Heath bits.
- Drizzle with caramel sauce and chill again for 3–4 hours or overnight before serving.
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://kitchenmealplan.com/pumpkin-snickerdoodle-snack-cake/