Pumpkin Better Cake
Indulge in the flavors of fall with our Pumpkin Better Cake, a delightful layered dessert that will elevate any gathering. This moist pumpkin cake is infused with sweetened condensed milk, creating a luscious texture that is perfectly complemented by a creamy Cool Whip topping. Finished with crunchy Heath bits and a drizzle of caramel sauce, this cake is not just a treat for the taste buds but also a feast for the eyes. Whether youre hosting Thanksgiving dinner or enjoying a cozy night at home, this easy-to-make recipe is guaranteed to impress your guests and become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (4 oz)
- Caramel sundae sauce
Instructions
- 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 and bake at 350F for 23-28 minutes or until a toothpick comes out clean.
- Allow cakes to cool for about 10 minutes, then poke holes in both layers with a wooden spoon handle.
- Pour half of the sweetened condensed milk over each layer, ensuring it fills the holes.
- Chill the layers 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 top with remaining Cool Whip.
- Sprinkle Heath bits on top and drizzle with caramel before refrigerating for at least 3 hours.
Nutrition
- Serving Size: 1 slice (approx. 135g)
- Calories: 370
- Sugar: 34g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://recipeelite.com/pumpkin-better-cake/