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Pumpkin Snickerdoodle Snack Cake

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This delightfully moist Pumpkin Snickerdoodle Snack Cake combines the flavors of pumpkin and cinnamon for a perfect autumn dessert that is effortlessly simple to make and ideal for any gathering.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix (15.25 oz) This serves as the base for the cake.
  • 1 can pumpkin purée (15 oz) Adds moisture and pumpkin flavor.
For Topping
  • 1 can sweetened condensed milk (14 oz) For the sweet, creamy drizzle.
  • 1 tub Cool Whip (8 oz) The perfect light topping.
  • ½ bag Heath bits (4 oz) To give that dreamy crunch.
  • to taste caramel sundae sauce For additional sweetness on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, mix the dry cake mix and pumpkin purée until smooth. No eggs or oil needed!
  3. Spread the batter evenly into the prepared baking dish and bake for about 23–28 minutes until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes, then poke holes all over the top with the handle of a wooden spoon.
  5. Pour sweetened condensed milk over the warm cake and let it soak in.
  6. Place the cake in the refrigerator for about 30 minutes to chill and set.
  7. After chilling, spread Cool Whip over the top and sprinkle with Heath bits.
  8. Drizzle with caramel sauce to your liking and chill for 3–4 hours or overnight before serving.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 220mgFiber: 1gSugar: 22g

Notes

For a richer taste, consider adding vanilla extract to the batter. Use less caramel for reduced sweetness or substitute with homemade caramel if desired. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
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