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Pumpkin Snickerdoodle Snack Cake Recipe

Pumpkin Snickerdoodle Snack Cake Recipe
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★★★★★

4.7 from 13 reviews

This Pumpkin Snickerdoodle Snack Cake is a moist and flavorful fall dessert made easy with a yellow cake mix combined with pumpkin purée. It’s topped with sweetened condensed milk, whipped topping, Heath bits, and drizzled with caramel sauce for a decadent treat perfect for holidays or potlucks.

Ingredients

Scale

Cake Batter

  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin purée (15 oz)

Toppings

  • 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. Prepare the Oven and Pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. Mix the Batter: In a large bowl, combine the dry yellow cake mix and the can of pumpkin purée. Stir until the mixture is smooth, ensuring no lumps, and note that no eggs or oil are needed.
  3. Bake the Cake: Spread the batter evenly into the prepared baking dish. Place in the oven and bake for 23 to 28 minutes until a toothpick inserted in the center comes out clean.
  4. Cool and Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Then, using the handle of a wooden spoon, gently poke holes all over the surface of the cake to allow the condensed milk to seep in.
  5. Add Sweetened Condensed Milk: Pour the can of sweetened condensed milk evenly over the cake, letting it soak into the holes for maximum flavor penetration.
  6. Chill the Cake: Refrigerate the cake uncovered for 30 minutes to let the milk set and the cake firm up.
  7. Add Whipped Topping and Heath Bits: Spread the Cool Whip evenly over the chilled cake, then generously sprinkle the Heath bits on top for a delightful crunch.
  8. Drizzle with Caramel Sauce: Drizzle caramel sundae sauce over the Heath bits to add luscious sweetness and a rich finish.
  9. Final Chill: Place the completed cake back in the refrigerator and chill for 3 to 4 hours, or preferably overnight, before serving to enhance flavor and texture.

Notes

  • Avoid overmixing the batter; some lumps are acceptable and keep the cake tender.
  • The longer the cake chills, the better the flavor and texture become.
  • Substitute Heath bits with pecans or crushed gingersnaps for a tasty variation.
  • This cake is a great make-ahead dessert ideal for holidays and potlucks.
  • For a spicier fall twist, you can use a spice cake mix instead of yellow cake mix.

Nutrition

Keywords: pumpkin snickerdoodle snack cake, pumpkin dessert, easy pumpkin cake, fall dessert, no egg pumpkin cake, Heath bits dessert, caramel pumpkin cake

Find it online: https://ellaeatsdaily.com/pumpkin-snickerdoodle-snack-cake-recipe/