Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

This Pumpkin Snickerdoodle Snack Cake is a deliciously moist and autumn-inspired dessert that combines the warm flavors of pumpkin with sweet, creamy toppings. Easy to make and perfect for gatherings, it delivers a delightful blend of textures and tastes in every bite.

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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the dry cake mix and pumpkin purée until smooth, without adding eggs or oil.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23–28 minutes.
4. Step 4: Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake.
5. Step 5: Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
6. Step 6: Refrigerate the cake for 30 minutes to let the milk absorb fully.
7. Step 7: Spread the Cool Whip evenly over the chilled cake, then sprinkle with Heath bits.
8. Step 8: Drizzle caramel sundae sauce generously over the top.
9. Step 9: Chill the cake for 3–4 hours or overnight before serving to allow flavors to meld.

Tips & Variations

• For extra spice, add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter before baking.
• Substitute Heath bits with chopped pecans or toffee bits for a different crunch.
• You can use homemade whipped cream instead of Cool Whip for a fresher taste.
• If you prefer a less sweet cake, reduce the amount of sweetened condensed milk slightly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the Cool Whip topping. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but be sure to cook and puree the fresh pumpkin well before use to achieve a smooth consistency similar to canned pumpkin.

Is this cake gluten-free?

This recipe uses a standard yellow cake mix, which typically contains gluten. To make it gluten-free, use a gluten-free yellow cake mix labeled as such.

Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

4.6 from 147 reviews

• Author: Andria
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Snickerdoodle Snack Cake is a deliciously moist and flavorful dessert that combines the warm spices and comforting taste of pumpkin with a smooth, yellow cake base. Topped with creamy Cool Whip, crunchy Heath bits, and drizzled with caramel sauce, this no-egg, no-oil cake is perfect for fall gatherings or anytime you want a sweet treat that’s easy to make and incredibly satisfying.

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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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin purée. Stir well until the mixture is smooth and uniform, noting that no eggs or oil are needed for this recipe.
3. Bake the Cake: Pour the batter evenly into the prepared baking dish and bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted comes out clean.
4. Cool and Pierce: Allow the cake to cool for 10 minutes after baking. Then, using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake to help the sweetened condensed milk absorb better.
5. Soak with Condensed Milk: Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into all the holes.
6. Chill the Cake: Place the cake in the refrigerator for at least 30 minutes to allow the milk to soak in and the flavors to meld.
7. Add Toppings: After chilling, spread the Cool Whip evenly over the top of the cake, then sprinkle the Heath bits over the whipped topping for a delightful crunch.
8. Drizzle Caramel: Generously drizzle caramel sundae sauce over the cake, adding a rich and sweet finishing touch.
9. Final Chill: Refrigerate the cake again for 3 to 4 hours or overnight before serving to let the flavors fully develop and the cake to set.

Notes

• Using pumpkin purée adds moisture and flavor without extra eggs or oil.
• Be sure to poke plenty of holes to allow the condensed milk to soak deeply into the cake.
• Chilling the cake before adding Cool Whip helps it spread smoothly and evenly.
• Heath bits add a lovely crunchy texture that complements the creamy topping.
• This cake is best served chilled and can be made a day ahead for convenience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cake, snickerdoodle cake, pumpkin dessert, fall recipes, easy pumpkin cake, snack cake, caramel dessert, Heath bits cake