Pumpkin Better Cake
Indulge in the delightful taste of our Pumpkin Better Cake, a moist and creamy dessert that perfectly captures the essence of fall. This cake features layers of rich pumpkin flavor soaked in sweetened condensed milk, topped with fluffy Cool Whip and Heath bits, making it an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 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 pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce
Instructions
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree until smooth.
- Pour the batter into greased 9×13-inch baking dishes and bake at 350°F (175°C) for 23-28 minutes or until a toothpick comes out clean.
- Let the cakes cool for about 10 minutes before poking holes all over the top.
- Pour half of the sweetened condensed milk over each layer, allowing it to soak in.
- Chill the layers in the refrigerator for about 30 minutes.
- Assemble by layering one cake on a serving dish, spreading half of the Cool Whip on top, followed by the second layer and remaining Cool Whip.
- Sprinkle with Heath bits and drizzle caramel sauce before chilling for an additional 3-4 hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 327
- Sugar: 29g
- Sodium: 196mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 57mg
Find it online: https://chopandcooktips.com/pumpkin-better-cake/