Pumpkin Snickerdoodle Snack Cake Recipe
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.
- 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
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes for added moisture and sweetness.
- Chill: Place the cake in the refrigerator and chill for 30 minutes to let the milk absorb and the cake to firm up.
- Add Toppings: Spread the Cool Whip over the chilled cake evenly. Sprinkle the Heath bits over the top for a crunchy, caramelized texture.
- 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.
- 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
