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Pumpkin Snickerdoodle Snack Cake

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A moist and flavorful cake that combines the classic snickerdoodle cookie with the rich flavors of pumpkin, perfect for fall gatherings.

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

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish lightly with butter or cooking spray.
  3. In a large bowl, mix the dry yellow cake mix and pumpkin purée until smooth.
  4. Pour the mixture into the prepared baking dish, spreading it evenly.
  5. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool for 10 minutes.
  7. Using a wooden spoon, poke holes all over the top of the cake.
  8. Slowly pour the sweetened condensed milk over the cake.
  9. Refrigerate for 30 minutes to cool completely and absorb the milk.
  10. Spread Cool Whip evenly over the top of the cake.
  11. Top with Heath bits and drizzle with caramel sauce.
  12. Chill for an additional 3–4 hours, or overnight, before slicing and serving.

Notes

For extra fluffiness, beat the Cool Whip before spreading it on the cake. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-snickerdoodle-snack-cake-2/

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