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Pumpkin Snickerdoodle Snack Cake

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If you’re in search of a dessert that perfectly embodies the warmth and comfort of fall, look no further than this delightful Pumpkin Snickerdoodle Snack Cake. With its tender, moist texture and the irresistible combination of pumpkin and sweet flavors, this cake is sure to be a hit at any gathering or cozy night in. Not only is it incredibly easy to make—requiring just six ingredients and no mixer—but it also features layers of sweetened condensed milk and Cool Whip that create an indulgent treat everyone will love. Whether you’re celebrating a special occasion or simply indulging yourself, this Pumpkin Snickerdoodle Snack Cake deserves a spot on your dessert table!

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin purée (15 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 tub Cool Whip (8 oz)
  • ½ bag Heath bits (4 oz)
  • Caramel sundae sauce (to taste)

Instructions

  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 yellow cake mix with the pumpkin purée until smooth.
  3. Spread the batter evenly in the prepared baking dish and bake for approximately 23–28 minutes until a toothpick comes out clean.
  4. Allow the cake to cool for about 10 minutes, then poke holes all over the top using a wooden spoon handle.
  5. Pour sweetened condensed milk over the warm cake so it seeps into the holes.
  6. Refrigerate for about 30 minutes to set.
  7. Spread Cool Whip evenly over the chilled cake and sprinkle with Heath bits.
  8. Drizzle caramel sundae sauce generously over the top.
  9. Chill again for at least 3–4 hours or overnight before serving.

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