Description
A rich and creamy pumpkin cake that’s moist and delicious, perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, making sure there are no lumps.
- Pour the batter into two greased 9×13-inch baking dishes. Bake at 350°F (175°C) according to the directions on the cake mix box, typically for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cakes are baked, remove them from the oven and let them cool for about 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of both cake layers.
- Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer.
- Place both cake layers in the refrigerator and let them chill for 30 minutes.
- Once chilled, take the first cake layer and place it on a serving dish. Spread half of the Cool Whip evenly over the top.
- Carefully place the second cake layer on top of the first one. Spread the remaining Cool Whip evenly over the top layer.
- Sprinkle the Heath bits generously over the top of the final Cool Whip layer.
- Finish the cake by drizzling caramel sundae sauce over the top.
- Refrigerate the cake for 3-4 hours or overnight to allow the flavors to meld together.
Notes
Store covered in the refrigerator for 3-5 days. Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg