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