Description
This Pumpkin Better Cake is an easy and delicious twist on classic yellow cake, infused with pumpkin puree for moisture and flavor. Combined with sweetened condensed milk, Cool Whip, Heath bits, and caramel sundae sauce, it creates a rich, layered dessert perfect for fall or any celebration.
Ingredients
Scale
Dry and Wet Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (14 oz)
Toppings
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce (to taste)
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the cake layers.
- Mix Batter: In a large mixing bowl, thoroughly combine the yellow cake mix with the pumpkin puree until the batter is smooth and evenly blended.
- Bake Layers: Pour the batter evenly into two greased 9×13-inch baking dishes. Place them in the preheated oven and bake for 23-28 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Let the cakes cool for 10 minutes. Using the end of a wooden spoon, gently poke holes throughout both cake layers to allow the condensed milk to seep in.
- Add Sweetened Condensed Milk: Drizzle half of the sweetened condensed milk evenly over each cake layer and refrigerate them for 30 minutes to absorb the liquid.
- Assemble Cake: Place one cake layer on a serving dish and spread half of the Cool Whip on top. Then place the second cake layer over the first and spread the remaining Cool Whip evenly.
- Add Toppings: Sprinkle Heath bits generously over the top layer and drizzle caramel sundae sauce to your preference for added sweetness and crunch.
- Chill Before Serving: Refrigerate the entire cake for at least 3-4 hours to allow flavors to meld and the cake to set before serving.
Notes
- Make sure to use pumpkin puree, not pumpkin pie mix, to avoid unwanted spices and sugars.
- The holes poked into the cake layers help the sweetened condensed milk soak in, which adds moistness and sweetness.
- The cake can be prepared a day in advance and stored covered in the refrigerator.
- For a nut-free option, ensure Heath bits do not contain nuts or substitute with another crunchy topping.
- Use caramel sauce sparingly if you want to reduce sugar content.
