Go Back
–+ servings
pumpkin cake

Irresistibly Moist Pumpkin Cake for Your Holiday Table

This Moist Pumpkin Cake is a perfect holiday dessert, delightful with its creamy topping and crunchy bits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 box Yellow Cake Mix 15.25 oz, use any brand
  • 1 can Pumpkin Puree 15 oz, not pumpkin pie mix
  • 1 can Sweetened Condensed Milk 14 oz, fat-free is okay
For the Topping
  • 1 container Cool Whip 8 oz, can substitute with homemade whipped cream
  • 1 bag Heath Bar Bits 8 oz, consider using a different type of toffee bits
  • Caramel Sundae Sauce Drizzled over the top

Equipment

  • Mixing Bowl
  • Hand mixer
  • Baking dish

Method
 

Bake Instructions
  1. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, and sweetened condensed milk. Blend until smooth and fully incorporated, about 2-3 minutes.
  2. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Pour the batter into the dish and spread evenly. Bake for 30-35 minutes.
  3. Once baked, let the pumpkin cake cool in the dish for about 30 minutes.
  4. Spread the Cool Whip evenly over the cooled cake and sprinkle Heath bar bits across the top.
  5. Drizzle caramel sauce over the topped cake, cut into squares and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 1500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, use pure pumpkin puree and ensure the cake is completely cooled before topping.

Tried this recipe?

Let us know how it was!