Description
A rich and indulgent pumpkin dessert layered with cake, sweetened condensed milk, Cool Whip, and Heath bits, drizzled with caramel sauce.
Ingredients
Scale
- 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)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Preheat oven to 350°F. Prepare the cake mix as directed on the box, but replace the water with pumpkin puree.
- Bake the cake in a 9x13-inch pan until a toothpick comes out clean, about 25–30 minutes.
- Let the cake cool slightly, then poke holes all over the top with a fork or skewer.
- Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak in.
- Refrigerate the cake for at least 1 hour to set.
- Spread Cool Whip over the cooled cake.
- Sprinkle Heath bits on top.
- Drizzle with caramel sauce before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a richer flavor, use full-fat sweetened condensed milk.
- Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: pumpkin cake, easy dessert, caramel heath cake