Description
A delightful twist on a classic dessert combining pumpkin, caramel, and creamy toppings, perfect for fall gatherings.
Ingredients
- 1 can Pumpkin puree
- 1 Caramel sundae sauce
- 1 box Cake mix, yellow
- 1 pkg Cool Whip
- 1 can Condensed milk, sweetened
- 1/2 bag Heath bits
Instructions
- Prepare the yellow cake mix according to package instructions and pour into a greased baking pan. Bake until done and allow to cool.
- Once the cake has cooled, poke holes in the top using a fork.
- Pour sweetened condensed milk over the top, ensuring it seeps into the holes.
- Spread a layer of pumpkin puree over the cake.
- Drizzle caramel sundae sauce over the pumpkin layer.
- Top with Cool Whip and sprinkle Heath bits on top.
- Refrigerate for at least 4 hours before serving to allow flavors to meld.
Notes
Serve chilled, garnishing each slice with extra caramel sauce or sprinkles of Heath bits for added flair. Make sure the cake is completely cooled before adding toppings to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin cake, dessert, fall recipes, easy baking