Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake is a delightful twist on classic pumpkin desserts, combining the warmth of pumpkin with sweet, creamy layers. It’s easy to make and perfect for fall gatherings or any time you want a cozy, indulgent treat.

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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the batter.
2. Step 2: In a large bowl, combine the dry yellow cake mix and pumpkin purée until smooth, with no lumps; no eggs or oil are needed.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23 to 28 minutes until the cake is set.
4. Step 4: Let the cake cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake.
5. Step 5: Pour the sweetened condensed milk evenly over the cake, allowing it to soak through the holes.
6. Step 6: Refrigerate the cake for 30 minutes to let the milk absorb fully.
7. Step 7: Spread the Cool Whip smoothly over the chilled cake, then sprinkle Heath bits generously on top.
8. Step 8: Drizzle caramel sundae sauce over the entire cake to add a rich, sweet finish.
9. Step 9: Chill the cake for 3 to 4 hours or preferably overnight before serving to allow flavors to meld.

Tips & Variations

• Substitute crushed toffee or toffee chips if Heath bits aren’t available for a similar crunchy texture.
• For a dairy-free twist, use a non-dairy whipped topping and sweetened condensed coconut milk.
• Add a sprinkle of cinnamon or pumpkin pie spice to the batter for extra warmth and flavor.
• Serve with a scoop of vanilla ice cream for an even more indulgent dessert.

Storage

Store the cake covered in the refrigerator for up to 3 days. The cake is best served chilled, and leftovers can be enjoyed cold or at room temperature. Avoid freezing due to the whipped topping and caramel sauce, which may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a boxed cake mix?

Yes, you can use your favorite homemade yellow cake recipe, but be sure to omit eggs and oil since the pumpkin purée provides moisture and structure for this recipe.

How do I prevent the cake from becoming soggy with the sweetened condensed milk?

Poke holes evenly and pour the sweetened condensed milk gradually, allowing it to soak in rather than pool on top. Chilling the cake afterward helps set the milk so it doesn’t make the cake overly soggy.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.6 from 131 reviews

• Author: Gabriel
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Snickerdoodle Snack Cake is a moist, flavorful dessert that combines the warm spices of pumpkin with a sweet, creamy topping. Featuring a simple pumpkin and yellow cake mix base soaked with sweetened condensed milk, topped with fluffy Cool Whip, crunchy Heath bits, and drizzled caramel sauce, this cake offers a perfect balance of textures and autumnal flavors. It’s an easy-to-make treat perfect for fall gatherings or anytime you crave a delightful pumpkin dessert.

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Ingredients

Scale 1x2x3x

Cake Base

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)

Toppings

• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Batter: In a large mixing bowl, combine the dry yellow cake mix and the pumpkin purée. Stir until the mixture is fully smooth and uniform in consistency. No additional eggs or oil are required for this recipe.
3. Bake the Cake: Pour the cake batter evenly into the prepared baking dish. Place it in the oven and bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Poke Holes: Remove the cake from the oven and allow it to cool for about 10 minutes. Using the handle of a wooden spoon, gently poke holes all over the surface of the cake to allow the sweetened condensed milk to seep in well.
5. Add Sweetened Condensed Milk: Slowly pour the entire can of sweetened condensed milk evenly over the top of the warm cake, letting it soak into the holes for maximum moisture and sweetness.
6. Chill the Cake: Place the cake in the refrigerator for at least 30 minutes to let the flavors meld and the condensed milk set.
7. Apply Cool Whip: Spread the tub of Cool Whip evenly over the chilled cake, creating a smooth and creamy layer.
8. Add Crunchy Topping: Sprinkle the Heath bits generously over the Cool Whip layer for a delightful crunch and toffee flavor.
9. Drizzle Caramel Sauce: Finish the dessert by drizzling caramel sundae sauce over the top to your liking for an extra touch of sweetness.
10. Final Chill: Refrigerate the completed cake for 3 to 4 hours, or ideally overnight, to allow it to fully set and for the flavors to develop before serving.

Notes

• Make sure the cake is still warm but not hot when poking holes and pouring the sweetened condensed milk for better absorption.
• You can substitute pumpkin purée with homemade pumpkin if preferred.
• Heath bits add a nice crunch, but you can use other toffee bits or chopped nuts.
• Caramel sauce amount can be adjusted depending on your sweetness preference.
• For an added pumpkin spice flavor, sprinkle some cinnamon or pumpkin pie spice into the batter.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin dessert, snickerdoodle snack cake, easy pumpkin cake, fall dessert, pumpkin snack cake, Heath bits cake, caramel pumpkin cake