Pumpkin Snickerdoodle Snack Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, letting it absorb into the holes you made.
- Chill Cake: Place the cake in the refrigerator and chill for 30 minutes to set the condensed milk inside.
- 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.
- Drizzle Caramel Sauce: Generously drizzle caramel sundae sauce over the entire top of the cake for added sweetness and flavor.
- 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
