Pumpkin Cake Paradise: Your Easy Guide to Seasonal Bliss
Experience the bliss of pumpkin cake, a delightful seasonal treat that's easy to prepare. Perfect for gatherings and special occasions.
Equipment
- mixing bowl
- baking dish
- wooden spoon
Ingredients
Cake 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
Cake Preparation
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, making sure there are no lumps.
- Pour the batter into two greased 9×13-inch baking dishes. Bake at 350°F for 23-28 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove from the oven and let the cakes cool for about 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of both cake layers.
- Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer.
- Place both cake layers in the refrigerator and let them chill for 30 minutes.
- Take the first cake layer and place it on a serving dish. Spread half of the Cool Whip evenly over the top.
- Carefully place the second cake layer on top of the first one. Spread the remaining Cool Whip evenly over the top layer.
- Sprinkle the Heath bits generously over the top of the final Cool Whip layer.
- Drizzle caramel sundae sauce over the top based on your sweetness preference.
- Refrigerate the cake for 3-4 hours or overnight before serving.
Notes
For added texture, you can mix some of the Heath bits into the cake batter before baking. This cake can be made a day ahead, making it a convenient dessert option for parties.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 35mgSodium: 320mgFiber: 2gSugar: 42g
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