Pumpkin Snickerdoodle Snack Cake Recipe

This Pumpkin Snickerdoodle Snack Cake is a moist, spiced treat perfect for fall gatherings or an indulgent dessert. With simple ingredients like pumpkin purée and yellow cake mix, it’s both easy to prepare and irresistibly delicious.

Ingredients

• 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

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the dry yellow cake mix and pumpkin purée until the batter is smooth. There is no need to add eggs or oil for this recipe.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Let the cake cool for about 10 minutes. Then, gently poke holes all over the cake’s surface using the handle of a wooden spoon.
5. Step 5: Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
6. Step 6: Refrigerate the cake for 30 minutes to let the milk set.
7. Step 7: Once chilled, spread the Cool Whip evenly over the top of the cake and sprinkle the Heath bits on top.
8. Step 8: Drizzle caramel sundae sauce generously over the cake.
9. Step 9: Chill the cake for 3 to 4 hours or preferably overnight before serving for best flavor and texture.

Tips & Variations

• For extra spice, add 1 teaspoon of cinnamon or pumpkin pie spice to the batter before baking.
• Swap Heath bits with chopped pecans or toffee pieces for a different crunch.
• Use homemade whipped cream instead of Cool Whip for a fresher topping.

Storage

Store the snack cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the Cool Whip topping’s texture. To serve, slice and enjoy cold or bring to room temperature for about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but make sure to cook and puree fresh pumpkin thoroughly to match the consistency of canned purée. Replace the same amount and adjust moisture if needed.

Is this cake freezer-friendly?

This cake can be frozen after baking and cooling, but since it has a topping with Cool Whip and caramel, freezing after assembling is not recommended as texture may change. Freeze the plain cake and add toppings fresh after thawing.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.5 from 127 reviews

This Pumpkin Snickerdoodle Snack Cake is a delightful, easy-to-make dessert featuring a moist pumpkin-infused yellow cake base soaked with sweetened condensed milk, topped with light Cool Whip, crunchy Heath bits, and drizzled caramel sauce. Perfect for fall gatherings or anytime you crave a sweet pumpkin treat with a snickerdoodle twist.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
2. Mix Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin purée. Stir them together until you achieve a smooth batter. No need to add eggs or oil as the pumpkin adds moisture.
3. Bake the Cake: Pour and spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 23 to 28 minutes until the cake is set and a toothpick inserted comes out clean.
4. Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the surface of the cake. This helps the sweetened condensed milk soak in better.
5. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, letting it seep into the holes and soak through the cake layers.
6. Chill the Cake: Place the cake in the refrigerator and chill for 30 minutes to let the flavors meld and the milk set.
7. Top with Cool Whip and Heath Bits: Spread the Cool Whip evenly across the chilled cake surface. Then sprinkle the Heath bits generously on top to add a crunchy, toffee flavor.
8. Drizzle with Caramel Sauce: Drizzle caramel sundae sauce over the entire cake for an extra layer of sweetness and indulgence.
9. Final Chill: Return the cake to the refrigerator and chill for an additional 3 to 4 hours or preferably overnight to allow all flavors to marry and the cake to fully set before serving.

Notes

• Use a wooden spoon handle or a similar tool to evenly poke holes for better absorption of the sweetened condensed milk.
• Chilling the cake overnight enhances the flavors and texture.
• Heath bits add a wonderful crunch and toffee flavor, but they can be substituted with chopped toffee or caramelized nuts if desired.
• Caramel sauce amount can be adjusted based on your sweetness preference.
• Do not skip refrigerating after adding sweetened condensed milk to avoid sogginess and to help the cake set perfectly.

Keywords: pumpkin snack cake, snickerdoodle cake, pumpkin dessert, easy pumpkin cake, fall desserts, caramel pumpkin cake