Introduction

This Pumpkin Cake is a simple, moist dessert perfect for fall gatherings or any time you crave the cozy flavors of pumpkin. Combining a classic yellow cake mix with pumpkin puree and topped with whipped cream and Heath bits, it’s both easy to make and deliciously satisfying.

The image shows a square piece of dessert with three clear layers. The bottom layer is an orange, soft, and moist cake. On top of the cake is a thin layer of white cream with a smooth and fluffy texture. The top layer is covered with small light brown nut pieces scattered evenly, and a glossy caramel sauce drizzled over everything, slightly dripping down the sides. The dessert sits on a white plate with a subtle decorative pattern, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
½ bag Heath bits (8 oz bag)
Caramel sundae sauce

Instructions

Step 1: Preheat your oven to 350°F. Prepare the cake mix according to the box directions, but substitute the water with pumpkin puree for added moisture and flavor.
Step 2: Pour the batter into a 9×13-inch pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Once baked, let the cake cool slightly. Then, poke holes all over the surface using a fork or skewer to allow the condensed milk to soak in.
Step 4: Evenly pour the sweetened condensed milk over the warm cake. Refrigerate the cake for at least 1 hour to let it set and absorb the milk.
Step 5: Spread the Cool Whip evenly over the chilled cake.
Step 6: Sprinkle Heath bits on top for a delightful crunch.
Step 7: Drizzle caramel sundae sauce over the cake before serving to add a rich, sweet finish.

Tips & Variations

Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
For a richer taste, opt for full-fat sweetened condensed milk instead of the fat-free version.
Try adding chopped nuts such as pecans or walnuts for extra texture.
If you prefer, substitute the Cool Whip with homemade whipped cream for a fresher topping.

Storage

Store leftover cake covered in the refrigerator for up to 3-4 days. Reheat slices briefly in the microwave if desired, but it’s also delicious served cold.

How to Serve

A square piece of orange cake with a moist and crumbly texture forms the base layer, topped by a thick white creamy layer, which is covered by a glossy caramel sauce drizzled unevenly. Small chopped nuts are sprinkled generously on the caramel layer and around the cake on a white ceramic plate with a subtle embossed pattern. The background features a blurred pine cone, an apple, and a softly draped patterned cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners which will alter the flavor and texture of the cake. Use pure pumpkin puree for best results.

How long does the cake need to chill before serving?

Chill the cake for at least 1 hour after pouring the sweetened condensed milk to allow it to soak in and set properly. Chilling longer can make it even more flavorful.

Pumpkin Cake with Caramel, Cool Whip, and Heath Bits Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

This moist and flavorful Pumpkin Cake combines the warm spices of pumpkin with a rich, creamy topping of sweetened condensed milk and Cool Whip, topped with crunchy Heath bits and drizzled with caramel sauce for an indulgent autumn dessert perfect for gatherings and holiday celebrations.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes plus chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (not pumpkin pie mix, 15 oz)

Toppings

1 can sweetened condensed milk (fat-free is okay, 14 oz)
1 package Cool Whip (8 oz)
½ bag Heath bits (about 4 oz from 8 oz bag)
Caramel sundae sauce, for drizzling

Instructions

Preheat and Mix Cake Batter: Preheat your oven to 350°F. Prepare the yellow cake mix as directed on the box, substituting the required water entirely with the pumpkin puree to add moisture and flavor.
Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Poke Holes: Allow the cake to cool slightly. Using a fork or skewer, poke holes evenly all over the top of the warm cake to prepare it for soaking.
Soak with Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake’s surface while it is still warm, allowing the milk to soak deeply into the holes. This adds a rich, creamy texture.
Refrigerate to Set: Place the cake in the refrigerator and chill for at least 1 hour to allow the flavors to meld and the cake to firm up.
Add Cool Whip Topping: Once chilled, spread the Cool Whip evenly over the surface of the cake to create a light, creamy layer.
Add Crunch and Drizzle: Sprinkle the Heath bits generously over the Cool Whip, then drizzle caramel sundae sauce on top for a luscious finishing touch. Serve chilled.

Notes

Use pure pumpkin puree for the best texture and flavor, not pumpkin pie filling which contains added spices and sweeteners.
For a richer, creamier taste, use full-fat sweetened condensed milk instead of fat-free.
Store any leftover cake covered in the refrigerator to maintain freshness and moisture.
You can substitute Heath bits with chopped toffee or nuts for variation.
Allowing the cake to soak for longer enhances the moistness and flavor infusion.

Keywords: pumpkin cake, pumpkin dessert, fall dessert, yellow cake mix pumpkin, pumpkin puree cake, easy pumpkin recipes, no pie pumpkin cake, caramel drizzle cake