Pumpkin Better Cake
Indulge in the comforting flavors of fall with our Pumpkin Better Cake, a delightful layered dessert that brings together moist pumpkin cake, sweetened condensed milk, and fluffy Cool Whip. This easy-to-make cake is perfect for any occasion, whether you’re hosting a family gathering or simply enjoying a cozy night in. The irresistible topping of crunchy Heath bits and a drizzle of caramel sauce adds the perfect finishing touch to this autumn treat. With its simple preparation and make-ahead convenience, this cake will quickly become a favorite in your fall dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Preheat the oven to 350°F (175°C). In a large mixing bowl, combine yellow cake mix and pumpkin puree until smooth.
- Pour into two greased 9×13-inch baking dishes and bake for 23-28 minutes or until golden brown.
- Let cool for 10 minutes, then poke holes in both layers and pour half the sweetened condensed milk over each layer.
- Chill in the refrigerator for 30 minutes.
- Layer one cake on a serving dish, spread half of the Cool Whip on top, then add the second layer and repeat with more Cool Whip.
- Sprinkle Heath bits on top and drizzle with caramel sauce.
- Refrigerate for at least 3-4 hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 30g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://mrrecipes.net/pumpkin-better-cake/