Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake is a moist and flavorful treat that combines the warm spices of snickerdoodles with the creamy sweetness of pumpkin and caramel. It’s easy to make and perfect for fall gatherings or anytime you want a 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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the dry yellow cake mix and pumpkin purée until smooth. No eggs or oil are needed for this batter.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23–28 minutes, 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: Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
6. Step 6: Refrigerate the cake for 30 minutes to allow the milk to absorb fully.
7. Step 7: Spread the Cool Whip evenly over the chilled cake, then sprinkle the Heath bits on top.
8. Step 8: Drizzle caramel sundae sauce generously over the entire cake.
9. Step 9: Chill the cake for 3–4 hours or overnight before serving for best flavor and texture.

Tips & Variations

• For extra spice, add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the cake mix before baking.
• Substitute the Heath bits with chopped pecans or walnuts for a different crunch.
• If you prefer less sweetness, reduce the amount of caramel sauce or use a drizzle of maple syrup instead.

Storage

Store the snack cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the Cool Whip topping’s texture. When ready to serve, you can let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the Cool Whip topping?

Yes, you can skip the Cool Whip and still enjoy the pumpkin cake, but the topping adds a light, creamy texture that complements the dense cake beautifully.

Is this cake suitable for freezing?

It’s best not to freeze this cake because the Cool Whip and caramel sauce may change texture after thawing. Instead, enjoy it fresh within a few days for optimal taste.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.5 from 105 reviews

This Pumpkin Snickerdoodle Snack Cake combines the warm flavors of pumpkin with the sweetness of a yellow cake mix and the creamy richness of Cool Whip, enhanced by crunchy Heath bits and a luscious caramel drizzle. It’s a no-fuss dessert that requires minimal baking and is perfect for fall gatherings or anytime you crave a sweet, comforting treat.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 35 minutes (including chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)
• 1 can sweetened condensed milk (14 oz)

Toppings

• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Batter: In a large bowl, combine the dry yellow cake mix with the pumpkin purée. Stir until the mixture is smooth and free of lumps. No additional eggs or oil are needed for this recipe.
3. Bake the Cake: Pour and evenly spread the batter into the prepared baking dish. Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Pierce: Allow the cake to cool for about 10 minutes. Then, gently use the handle of a wooden spoon to poke holes all over the surface of the cake; this helps with soaking in the milk.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes for added moisture and sweetness.
6. Chill: Place the cake in the refrigerator and chill for 30 minutes to let the milk absorb and the cake to firm up.
7. Add Toppings: Spread the Cool Whip over the chilled cake evenly. Sprinkle the Heath bits over the top for a crunchy, caramelized texture.
8. Drizzle Caramel: Generously drizzle caramel sundae sauce on top of the Cool Whip and Heath bits to finish the cake with a rich, sweet flavor.
9. Final Chill and Serve: Refrigerate the cake for at least 3 to 4 hours or overnight to allow all flavors to meld. Serve chilled for the best taste and texture.

Notes

• Make sure to thoroughly grease the baking dish to ensure easy removal of the cake.
• Not adding eggs or oil simplifies the recipe and keeps it moist with the pumpkin and condensed milk.
• Heath bits add a lovely crunch and toffee flavor; you can substitute with chopped toffee or caramel bits if unavailable.
• For a more intense caramel flavor, let the caramel sauce chill slightly before drizzling so it thickens slightly.
• This cake tastes best after chilling overnight, allowing all flavors to meld together perfectly.

Keywords: Pumpkin Snickerdoodle Cake, Pumpkin Cake, Snack Cake, Fall Dessert, No Egg Cake, Easy Pumpkin Dessert, Heath Toffee Cake, Caramel Pumpkin Cake