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Pumpkin Snickerdoodle Snack Cake Recipe

★★★★★

4.7 from 67 reviews
  • Author: Sarah
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://everydaytastes.com/pumpkin-snickerdoodle-snack-cake-recipe/