Name: Pumpkin Better Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 can pumpkin puree (15 oz, not pumpkin pie mix); 1 can sweetened condensed milk (14 oz, fat-free optional); 1 pkg Cool Whip (8 oz); 1 box yellow cake mix (15.25 oz); 1/2 bag Heath bits (8 oz bag); Caramel sundae sauce (amount as desired for drizzling)

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Introduction

Pumpkin Better Cake is a moist, flavorful dessert perfect for fall gatherings or any time you crave a sweet treat with a seasonal twist. This cake combines pumpkin puree, sweetened condensed milk, and crunchy Heath bits for a delightful blend of textures and tastes.

The image shows a square piece of pumpkin bar with two layers on a white plate with small speckles. The bottom layer is slightly darker brown and looks like a crust, while the top layer is a smooth orange pumpkin filling with a soft texture. On top of the pumpkin bar, there is a small dollop of white whipped cream, placed in the center. A silver fork rests diagonally on the right side of the plate, and in the background, there are more pumpkin bars on another white plate, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 package Cool Whip (8 oz)
1/2 bag Heath bits (8 oz bag)
Caramel sundae sauce

Instructions

Step 1: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until the batter is smooth and free of lumps.
Step 2: Pour the batter evenly into two greased 9×13-inch baking dishes or bake one cake and slice it horizontally.
Step 3: Bake at 350°F (175°C) following the cake mix box directions, usually 23-28 minutes, until a toothpick inserted in the center comes out clean.
Step 4: Remove the cakes from the oven and let them cool for about 10 minutes.
Step 5: Using the end of a wooden spoon, poke holes all over the tops of both cake layers.
Step 6: Pour half of the sweetened condensed milk over the first layer, filling the holes and covering the surface. Repeat with the remaining milk on the second layer.
Step 7: Refrigerate both cake layers for 30 minutes to allow the milk to soak in fully.
Step 8: Place the first cake layer on a serving dish and spread half of the Cool Whip evenly on top.
Step 9: Carefully place the second cake layer over the first and spread the remaining Cool Whip evenly on top.
Step 10: Sprinkle the Heath bits generously over the final Cool Whip layer.
Step 11: Drizzle caramel sundae sauce over the top, adjusting the amount to your taste.
Step 12: Refrigerate the assembled cake for 3-4 hours or overnight to let the flavors meld.

Tips & Variations

For extra moisture, try adding a teaspoon of vanilla extract to the batter before baking.
Substitute pecans or walnuts for Heath bits if you prefer a nutty crunch without candy.
If you’re short on time, use a single 9×13 cake layer and halve the other ingredients.
Try adding a sprinkle of cinnamon or nutmeg to the cake batter for added warmth.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. To serve, allow the cake to sit at room temperature for 15 minutes before slicing. This cake does not freeze well because of the Cool Whip topping.

How to Serve

The image shows a slice of crumbly cake with a golden-brown top layer and a light, textured inside on a white plate with a simple silver rim. On top of the cake, there is a swirl of white whipped cream with soft peaks, creating a fluffy texture. Next to the main slice, there is a small piece of cake broken off, displaying the crumbly inside clearly. In the background, two more slices of the same cake are placed on similar white plates, with one having a silver fork resting beside it. A woman's hand is holding the small piece of cake close to the front slice. The entire setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

No, pumpkin pie mix contains spices and sweeteners that will alter the flavor and texture. Use plain pumpkin puree for the best results.

Can I make this cake ahead of time?

Yes, this cake actually benefits from being made a few hours or even overnight ahead, as chilling helps the flavors meld and the sweetened condensed milk to absorb fully into the cake.