Description
A delicious and easy pumpkin dessert that's rich, creamy, and irresistible.
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 (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Preheat your oven to 350°F.
- Mix the yellow cake mix and pumpkin puree until well combined.
- Spread the mixture into a greased 9x13-inch baking dish.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the cake cool slightly, then poke holes all over the top with a fork.
- Pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Spread Cool Whip evenly over the top.
- Sprinkle Heath bits over the Cool Whip.
- Drizzle with caramel sundae sauce.
- Refrigerate for at least 2 hours before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- Let the cake cool before adding toppings.
- Store leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: pumpkin cake, easy dessert, holiday recipe, no-bake topping