Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake is a delightful twist on a classic, combining the warm flavors of pumpkin and cinnamon with a creamy, sweet topping. It’s perfect for autumn gatherings or whenever you crave a comforting dessert that’s easy to make and full of flavor.

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 prevent sticking.
2. Step 2: In a large bowl, combine the yellow cake mix and pumpkin purée until you have a smooth batter; no eggs or oil are needed for this recipe.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23 to 28 minutes, until a toothpick inserted near the center comes out clean.
4. Step 4: Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the surface of the cake.
5. Step 5: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes you made.
6. Step 6: Refrigerate the cake for 30 minutes to let it chill and absorb the milk.
7. Step 7: Spread the Cool Whip evenly over the chilled cake, then sprinkle Heath bits on top for a crunchy, toffee touch.
8. Step 8: Drizzle caramel sundae sauce generously over the cake to add a rich, sweet finish.
9. Step 9: Chill the cake for 3 to 4 hours or overnight before serving to let all the flavors meld beautifully.

Tips & Variations

• For an extra cinnamon kick, sprinkle a little cinnamon or pumpkin pie spice into the batter before baking.
• Substitute Cool Whip with whipped cream for a fresher, less processed topping.
• Use crushed pecans or walnuts instead of Heath bits if you prefer a nutty crunch.
• Drizzle chocolate sauce instead of caramel for a different flavor profile.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be brought to room temperature before serving. Leftovers can be reheated slightly in the microwave, though the topping is best fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to add eggs or oil to the cake mix?

No, this recipe uses pumpkin purée instead of eggs and oil, making the batter moist and flavorful without extra fats.

Can I make this cake in advance?

Yes, this cake benefits from chilling overnight, which helps the sweetened condensed milk soak in and the flavors develop fully.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.7 from 67 reviews

• Author: Sarah
• Total Time: 4 hours 35 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Snickerdoodle Snack Cake is a delightful twist on traditional snickerdoodles, combining warm pumpkin flavor with a creamy, sweet topping. Made with a simple yellow cake mix and pumpkin purée, it’s baked to perfection, soaked with sweetened condensed milk, and topped with fluffy Cool Whip, crunchy Heath bits, and a generous drizzle of caramel sauce. Perfect for fall gatherings or as a comforting treat any time of year.

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Ingredients

Scale 1x2x3x

Cake Batter

• 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 Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to ensure the cake does not stick.
2. Mix Batter: In a large mixing bowl, combine the dry yellow cake mix and the pumpkin purée. Stir until the batter is smooth and evenly blended; no additional eggs or oil are required for this recipe.
3. Bake the Cake: Pour the smooth batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted near the center comes out clean.
4. Cool and Poke Holes: Allow the cake to cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake to help with absorption of the sweet milk.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk slowly over the top of the cake, allowing it to soak deeply into the holes and infuse the cake with sweetness and moisture.
6. Chill the Cake: Place the cake in the refrigerator and chill for at least 30 minutes to let the flavors meld and the milk set.
7. Top with Cool Whip and Heath Bits: Spread the Cool Whip evenly over the chilled cake. Sprinkle Heath bits generously on top for a crunchy, sweet texture contrast.
8. Drizzle Caramel Sauce: Drizzle caramel sundae sauce over the top of the cake as desired to enhance the flavor with rich caramel notes.
9. Final Chill: Return the cake to the refrigerator and chill for an additional 3 to 4 hours or preferably overnight before serving to allow all flavors to fully develop and the dessert to set perfectly.

Notes

• This cake does not require eggs or oil, making it quick and easy to prepare.
• Use a sturdy wooden spoon to poke holes evenly to ensure the condensed milk is absorbed well.
• Heath bits add a wonderful crunch but can be substituted with toffee bits or crushed nuts for variety.
• For a stronger pumpkin flavor, consider adding 1 teaspoon of pumpkin pie spice to the batter.
• Store leftover cake covered in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Snickerdoodle Snack Cake, pumpkin cake, easy pumpkin dessert, autumn dessert, Halloween treat, sweetened condensed milk cake, no eggs cake