Pumpkin Better Cake with Caramel and Heath Bits Recipe

Introduction

Pumpkin Better Cake is a moist and delicious dessert that combines the warm flavors of pumpkin with sweetened condensed milk and crunchy Heath bits. This easy-to-make layered cake is perfect for fall gatherings or any time you want a comforting treat.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
• 1 can sweetened condensed milk (fat-free is okay, 14 oz)
• 1 package Cool Whip (8 oz)
• 1/2 bag Heath bits (8 oz bag)
• Caramel sundae sauce

Instructions

1. Step 1: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, making sure there are no lumps.
2. Step 2: Pour the batter into two greased 9×13-inch baking dishes or bake one and slice it in half horizontally. Bake at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
3. Step 3: Remove the cakes from the oven and let them cool for about 10 minutes.
4. Step 4: Using the end of a wooden spoon, poke holes all over the top of both cake layers to allow the sweetened condensed milk to soak in.
5. Step 5: Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer, filling the holes and covering the surface.
6. Step 6: Refrigerate both cake layers for 30 minutes to let the milk absorb fully.
7. Step 7: Place the first cake layer on a serving dish and spread half of the Cool Whip evenly over the top.
8. Step 8: Carefully place the second cake layer on top and spread the remaining Cool Whip over it.
9. Step 9: Sprinkle the Heath bits generously over the top Cool Whip layer.
10. Step 10: Drizzle caramel sundae sauce over the top, adjusting the amount to your taste preference.
11. Step 11: Refrigerate the cake for 3 to 4 hours or overnight to let the flavors meld before serving.

Tips & Variations

• Use fresh pumpkin puree or homemade for a richer pumpkin flavor.
• Swap Heath bits for crushed pecans or walnuts for a different crunch.
• For extra spice, add 1 teaspoon of pumpkin pie spice to the batter.
• Cool Whip can be replaced with homemade whipped cream for a fresher taste.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain moisture and freshness. Leftovers can be gently reheated at room temperature for about 15 minutes to soften before serving, but it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree for this recipe?

Yes, homemade pumpkin puree works perfectly and can add a fresher pumpkin flavor to the cake.

Is it necessary to poke holes in the cake layers?

Yes, poking holes allows the sweetened condensed milk to soak into the cake, keeping it moist and flavorful throughout.

Pumpkin Better Cake with Caramel and Heath Bits Recipe

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★★★★★

4.4 from 73 reviews

This Pumpkin Better Cake is a moist, delicious dessert combining pumpkin puree with yellow cake mix, enriched with sweetened condensed milk, and topped with Cool Whip, Heath bits, and caramel sundae sauce. Perfect for fall gatherings, this easy-to-make layered cake offers a delightful balance of flavors and textures.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz, not pumpkin pie mix)

Filling and Topping

• 1 can sweetened condensed milk (fat-free is okay, 14 oz)
• 1 package Cool Whip (8 oz)
• 1/2 bag Heath bits (8 oz bag)
• Caramel sundae sauce (for drizzling)

Instructions

1. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth, lump-free batter forms.
2. Bake the Cake: Pour the batter evenly into two greased 9×13-inch baking dishes or bake one cake and slice it horizontally. Bake in a preheated 350°F (175°C) oven for 23-28 minutes, until a toothpick inserted 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, filling the holes and covering the surface. Repeat with the second cake layer and the remaining milk.
6. Refrigerate the Cake: Place both layers in the refrigerator and chill for 30 minutes to let the milk absorb fully into the cakes.
7. Assemble the Layers: Place the first cake layer on a serving dish and spread half of the Cool Whip evenly over it. Carefully set the second layer on top, then spread the remaining Cool Whip over the top layer.
8. Top the Cake: Sprinkle the Heath bits generously over the Cool Whip topping.
9. Drizzle with Caramel: Drizzle caramel sundae sauce over the top, adjusting the amount based on your preference for sweetness.
10. Chill Before Serving: Refrigerate the assembled cake for 3-4 hours or overnight to allow flavors to meld and for the cake to set completely.

Notes

• Make sure to use pure pumpkin puree, not pumpkin pie mix, to avoid added spices and sugars.
• Allow the cake to chill thoroughly to enhance moisture and flavor meld.
• Using fat-free sweetened condensed milk lowers fat but keeps the sweetness intact.
• The Heath bits add a crunchy, toffee flavor that complements the pumpkin and caramel well.
• Caramel drizzle amount can be adjusted according to personal sweetness preference.

Keywords: pumpkin cake, better cake, layered cake, fall dessert, pumpkin dessert, Heath bits cake, caramel cake