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Pumpkin Better Cake Recipe

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★★★★★

4.5 from 116 reviews

This Pumpkin Better Cake is a moist and flavorful layered dessert that combines the warm taste of pumpkin with a classic yellow cake base. The cake is enhanced by sweetened condensed milk soaked into the spongy layers, topped with creamy Cool Whip, crunchy Heath bits, and drizzled caramel sauce for an irresistible finish. It’s perfect for autumn gatherings, holiday celebrations, or any occasion needing a festive, easy-to-make dessert.

Ingredients

Scale

Wet 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)

Dry Ingredients

  • 1 box yellow cake mix (15.25 oz)

Toppings

  • 1/2 bag Heath bits (8 oz bag)
  • Caramel sundae sauce (amount as desired for drizzling)

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin puree thoroughly until the batter is smooth and free of lumps.
  2. Bake the Cake: Pour the batter evenly into two greased 9×13-inch baking dishes or bake one thick cake to slice horizontally. Bake at 350°F (175°C) for 23-28 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the Cake: Remove the baked cakes from the oven and allow them to cool for about 10 minutes.
  4. Poke Holes in the Cake: Using the end of a wooden spoon, poke holes all over the surface of both cake layers to allow the sweetened condensed milk to soak in.
  5. Add Sweetened Condensed Milk: Pour half of the sweetened condensed milk over the first cake layer, letting it fill the holes and cover the surface. Repeat with the second layer using the remaining milk.
  6. Refrigerate the Cake: Place both cake layers in the refrigerator and chill for 30 minutes to let the milk absorb completely.
  7. Assemble the Layers: Position the first cake layer on a serving dish and spread half of the Cool Whip evenly over it. Place the second cake layer on top and spread the remaining Cool Whip over the top surface.
  8. Top the Cake: Sprinkle the Heath bits generously over the final Cool Whip layer.
  9. Drizzle with Caramel: Drizzle caramel sundae sauce over the top of the cake according to your taste preference for added sweetness and decoration.
  10. Chill Before Serving: Refrigerate the assembled cake for 3-4 hours or overnight to allow the flavors to meld beautifully before serving.

Notes

  • Use pumpkin puree, not pumpkin pie mix, to maintain the right flavor balance.
  • For a lighter version, use fat-free sweetened condensed milk.
  • Ensure the cake is fully cooled before poking holes to avoid crumbling.
  • The Heath bits add a delightful crunch and toffee flavor but can be substituted with other candy bits if desired.
  • Chilling the cake overnight enhances the moistness and flavor melding.

Keywords: Pumpkin cake, layered cake, sweetened condensed milk cake, Heath bits topping, caramel drizzle, autumn dessert, easy pumpkin recipe

Find it online: https://cheframi.com/pumpkin-better-cake-recipe/