Description
Indulge in the deliciousness of this Pumpkin Cake recipe that combines the flavors of pumpkin, sweetened condensed milk, and Cool Whip for a decadent treat.
Ingredients
Scale
Cake Batter:
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
Toppings:
- 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
- Prepare the Cake Batter – In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, ensuring no lumps.
- Bake the Cake – Pour the batter into two greased 9×13-inch baking dishes. Bake at 350°F according to the cake mix box directions, typically for 23-28 minutes.
- Cool the Cake – Let the cakes cool for about 10 minutes after baking.
- Poke Holes in the Cake – Use a wooden spoon to poke holes all over both cake layers.
- Add Sweetened Condensed Milk – Pour sweetened condensed milk over both layers, ensuring the milk fills the holes.
- Refrigerate the Cake – Chill the cake layers for 30 minutes.
- Assemble the Layers – Spread Cool Whip over the first layer, stack the second layer, and top with remaining Cool Whip.
- Top the Cake – Sprinkle Heath bits over the Cool Whip and drizzle with caramel sauce.
- Chill Before Serving – Refrigerate the cake for 3-4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Pumpkin Cake, Dessert, Fall Recipe, Sweet Treat
