Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake combines the warm flavors of pumpkin and cinnamon with a creamy topping and crunchy bits for a delightful treat. It’s easy to make and perfect for autumn gatherings or anytime you want a sweet, comforting dessert.

Ingredients

• 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. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the dry cake mix and pumpkin purée together until smooth, with no lumps. You don’t need to add eggs or oil for this recipe.
3. Step 3: Spread the batter evenly into the prepared dish and bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake.
5. Step 5: Pour the sweetened condensed milk evenly over the cake, allowing it to sink into the holes and keep the cake moist.
6. Step 6: Refrigerate the cake for 30 minutes to let it set.
7. Step 7: Once chilled, spread the Cool Whip over the top of the cake, then sprinkle with Heath bits for a crunchy texture.
8. Step 8: Drizzle caramel sundae sauce generously over the cake for extra sweetness.
9. Step 9: Chill the cake for 3 to 4 hours or overnight before serving to let all the flavors meld together.

Tips & Variations

• For a gluten-free version, use a gluten-free yellow cake mix.
• Try swapping Heath bits with chopped pecans or walnuts for a different crunch.
• If you prefer a less sweet topping, use whipped cream instead of Cool Whip and drizzle with a lighter caramel sauce.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat portions briefly in the microwave if desired, though it’s delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but you’ll need to cook and puree fresh pumpkin first to achieve the smooth texture and consistency of canned pumpkin purée.

Do I need to add eggs or oil to the batter?

No, this recipe relies on the pumpkin purée for moisture, so you don’t need to add any extra eggs or oil to the cake mix.

Pumpkin Snickerdoodle Snack Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 109 reviews

This Pumpkin Snickerdoodle Snack Cake is a moist, delicious dessert combining the warm flavors of pumpkin and classic snickerdoodle spices with a creamy topping of Cool Whip and crunchy Heath bits. Sweetened condensed milk soaked into the spongy cake and finished with caramel sauce make this a crowd-pleaser perfect for fall gatherings or anytime you crave an easy-to-make, comforting treat.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box yellow cake mix (15.25 oz)

Wet Ingredients

• 1 can pumpkin purée (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)

Toppings

• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
2. Mix Batter: In a large bowl, combine the yellow cake mix and pumpkin purée. Stir until the mixture is smooth and well incorporated. No eggs or oil are needed for this recipe.
3. Bake Cake: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted near the center comes out clean.
4. Cool and Poke Holes: Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the surface of the cake to allow the sweetened condensed milk to soak in thoroughly.
5. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, letting it absorb into the holes you made.
6. Chill Cake: Place the cake in the refrigerator and chill for 30 minutes to set the condensed milk inside.
7. Top with Cool Whip and Heath Bits: Spread the Cool Whip smoothly over the chilled cake. Then sprinkle the Heath bits evenly on top for a crunchy, toffee flavor contrast.
8. Drizzle Caramel Sauce: Generously drizzle caramel sundae sauce over the entire top of the cake for added sweetness and flavor.
9. Final Chill: Return the cake to the refrigerator and chill for 3 to 4 hours or overnight before serving to allow flavors to meld and the toppings to set.

Notes

• This cake requires no eggs or oil, relying on the pumpkin and sweetened condensed milk for moisture.
• Heath bits can be substituted with toffee bits or chopped toffee candy for similar texture and flavor.
• The caramel sauce amount can be adjusted to taste or omitted for a less sweet dessert.
• For an added spice dimension, consider mixing cinnamon, nutmeg, and ginger into the batter along with the pumpkin.
• Keep the cake refrigerated until serving; it is best enjoyed cold.
• Use a metal or glass 9×13-inch baking dish for best results.

Keywords: Pumpkin snickerdoodle cake, pumpkin dessert, easy pumpkin cake, snack cake, cream topped cake, fall dessert, Cool Whip cake