Pumpkin Cake
Pumpkin Cake is the ultimate fall dessert that brings warmth and comfort to any gathering. This moist, layered treat combines the rich flavors of pumpkin puree with sweetened condensed milk, creating a delightful indulgence that’s perfect for holidays or cozy nights in. Topped with fluffy Cool Whip and crunchy Heath bits, this cake not only looks stunning but also tastes incredible. Whether you’re celebrating with family or enjoying a quiet evening at home, this Pumpkin Cake will surely impress everyone with its unique and delicious flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pie mix, 15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix and pumpkin puree until smooth.
- Pour the batter into two greased 9×13-inch baking dishes. Bake according to the cake mix instructions (23-28 minutes) or until a toothpick comes out clean.
- Allow cakes to cool for about 10 minutes; then poke holes in each layer and pour half of the sweetened condensed milk over each layer. Refrigerate for 30 minutes.
- Assemble by layering one cake on a serving dish and spreading half of the Cool Whip over it. Place the second cake on top and spread remaining Cool Whip.
- Top with Heath bits and drizzle with caramel sauce. Chill for an additional 3-4 hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 20g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://kitchensecretstips.com/pumpkin-cake/