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Pumpkin Better Cake

Pumpkin Better Cake
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Indulge in the delightful flavors of fall with this Pumpkin Better Cake, a moist and creamy dessert that’s perfect for any occasion. Featuring layers of pumpkin-infused cake soaked in sweetened condensed milk, this recipe is both comforting and indulgent. Topped with fluffy Cool Whip, crunchy Heath bits, and a drizzle of caramel sauce, each bite is a celebration of autumn flavors. Whether you’re hosting a gathering or simply craving something sweet, this cake is sure to impress your family and friends. Easy to make and even easier to love, it’s a must-try for pumpkin enthusiasts!

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

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, combine yellow cake mix and pumpkin puree until smooth.
  2. Pour batter into two greased 9×13-inch baking dishes or bake one layer and slice it in half. Bake according to package instructions (approx. 23-28 minutes) until a toothpick comes out clean.
  3. Cool cakes for 10 minutes. Poke holes in the top with a wooden spoon handle and pour half of the sweetened condensed milk over each layer.
  4. Chill both layers in the refrigerator for about 30 minutes to soak up the milk.
  5. Layer one cake on a serving dish and spread half of the Cool Whip on top, then add the second layer and cover with remaining Cool Whip.
  6. Sprinkle Heath bits on top and drizzle with caramel sauce.
  7. Refrigerate for at least 3-4 hours before serving.

Nutrition

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