Description
Pumpkin Better Cake is a luscious layered dessert that perfectly captures the essence of fall. This easy-to-make cake combines the rich flavors of pumpkin with sweetened condensed milk, resulting in a moist, creamy treat that’s sure to impress at any gathering.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (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 (175°C).
- In a mixing bowl, combine the yellow cake mix and pumpkin puree until smooth.
- Divide the batter between two greased 9×13-inch baking dishes and bake for 23-28 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes; poke holes in each layer with a wooden spoon handle.
- Pour half of the sweetened condensed milk over each layer to soak in.
- Refrigerate both layers for at least 30 minutes.
- Stack one layer on a serving dish, spread half of the Cool Whip over it, then add the second layer and top with the remaining Cool Whip.
- Sprinkle Heath bits on top and drizzle with caramel sauce before chilling for 3-4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg