Pumpkin Snickerdoodle Snack Cake
Pumpkin Snickerdoodle Snack Cake is the ultimate fall dessert that perfectly captures the season’s cozy spirit. Combining the rich flavors of pumpkin with the beloved sweetness of snickerdoodles, this cake is a crowd-pleaser at any gathering. With its moist texture, creamy toppings, and a delightful crunch from Heath bits, it’s a treat that will satisfy your sweet cravings and impress your guests. Best of all, this easy recipe requires just six ingredients and no mixer, making it perfect for busy bakers. Whether you’re serving it at a potluck or enjoying it at home, this Pumpkin Snickerdoodle Snack Cake is sure to become a new favorite.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the yellow cake mix and pumpkin purée until smooth.
- Spread the batter evenly in the prepared dish and bake for 23–28 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then poke holes in the top with a wooden spoon handle.
- Pour sweetened condensed milk over the warm cake to soak into the holes.
- Refrigerate for about 30 minutes to set.
- Spread Cool Whip evenly over the top, sprinkle with Heath bits, and drizzle with caramel sauce.
- Chill for at least 3–4 hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 305
- Sugar: 33g
- Sodium: 175mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://easywithella.com/pumpkin-snickerdoodle-snack-cake/