Pumpkin Better Cake
Pumpkin Better Cake is the quintessential fall dessert that beautifully combines moist pumpkin layers with rich caramel and fluffy Cool Whip. This easy-to-make treat is perfect for gatherings, holidays, or simply when you crave something sweet. Each bite is packed with flavor, thanks to layers soaked in sweetened condensed milk and topped with crunchy Heath bits. Whether served at a festive event or enjoyed as a comforting indulgence at home, this layered cake is sure to impress everyone around the table.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pie mix, 15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package Cool Whip (8 oz)
- ½ bag Heath bits (8 oz)
- Caramel sundae sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×13-inch baking dishes.
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree until smooth.
- Divide the batter evenly between the two baking dishes and bake for 23-28 minutes or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes, then poke holes in each layer with a wooden spoon handle.
- Pour half of the sweetened condensed milk over each layer, ensuring it seeps into the holes.
- Refrigerate both layers for about 30 minutes.
- Place one cake layer on a serving dish, spread half of the Cool Whip on top, add the second layer, and cover with remaining Cool Whip.
- Top generously with Heath bits and drizzle with caramel sauce.
- Refrigerate for at least 3-4 hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 135g)
- Calories: 335
- Sugar: 34g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://cookingwitheliana.com/pumpkin-better-cake/