Pumpkin Cake: The Ultimate Fall Dessert with Caramel, Cool Whip, and Heath Bits Recipe

Introduction

This Pumpkin Cake is the ultimate dessert for satisfying your fall cravings. Moist and flavorful, it combines pumpkin purée with a simple cake mix and is topped with creamy Cool Whip and crunchy Heath bits. It’s easy to make and perfect for holidays or cozy gatherings.

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; no eggs or oil are needed.
3. Step 3: Spread the batter evenly into the prepared baking dish and bake for 23–28 minutes.
4. Step 4: Allow the cake to 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, letting it soak in thoroughly.
6. Step 6: Refrigerate the cake for 30 minutes to set.
7. Step 7: Spread Cool Whip evenly over the chilled cake, then sprinkle with Heath bits.
8. Step 8: Drizzle caramel sundae sauce generously on top.
9. Step 9: Chill the cake for 3–4 hours or overnight before serving for best results.

Tips & Variations

• Avoid overmixing the batter; a few lumps are fine to keep the texture light.
• Use a spice cake mix instead of yellow cake mix for extra fall flavor.
• Substitute Heath bits with pecans or crushed gingersnaps for a different crunch and taste.
• The longer the cake chills, the better the flavor and texture will develop.

Storage

Store the cake covered in the refrigerator. It will stay fresh for up to 4 days. To serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can use fresh cooked and pureed pumpkin, but make sure it is well drained and thick to maintain the right consistency in the batter.

Is it necessary to poke holes in the cake before pouring the sweetened condensed milk?

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

Pumpkin Cake: The Ultimate Fall Dessert with Caramel, Cool Whip, and Heath Bits Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This Pumpkin Cake is the ultimate fall dessert, combining moist pumpkin-infused cake with a creamy topping and crunchy Heath bits, all drizzled with caramel sauce for a perfect balance of sweet and seasonal flavors. Easy to make with simple ingredients and no eggs or oil required, it’s a great make-ahead treat for holidays and gatherings.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box yellow cake mix (15.25 oz)

Wet Ingredients

• 1 can pumpkin purée (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)

Toppings

• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
2. Mix Batter: In a large bowl, combine the dry yellow cake mix and pumpkin purée. Stir until the mixture is smooth, being careful not to overmix; some lumps are fine. Note that no eggs or oil are needed for this recipe.
3. Bake: Spread the batter evenly into the prepared baking dish and bake for 23 to 28 minutes until a toothpick inserted in the center comes out mostly clean.
4. Cool and Poke Holes: Let the cake cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly across the top to allow the sweetened condensed milk to soak in.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk slowly over the cake, ensuring it seeps into the holes for maximum flavor and moisture.
6. Refrigerate: Chill the cake in the refrigerator for at least 30 minutes to set and let the condensed milk absorb fully.
7. Top the Cake: Spread the Cool Whip evenly over the chilled cake surface, then generously sprinkle with Heath bits for a sweet, crunchy texture.
8. Drizzle Caramel Sauce: Drizzle caramel sundae sauce liberally over the top to add a rich, gooey finish.
9. Final Chill: Refrigerate the completed cake for 3 to 4 hours or overnight before serving to allow all the flavors to meld beautifully.

Notes

• Avoid overmixing the batter; a few lumps help keep the texture tender.
• The longer the cake chills, the better the flavor and texture become.
• You can substitute Heath bits with chopped pecans or crushed gingersnaps for a different crunch and flavor.
• This cake is a fantastic make-ahead dessert perfect for holidays and potlucks.
• For an extra hint of fall spice, try using a spice cake mix instead of yellow cake mix.

Keywords: pumpkin cake, fall dessert, pumpkin dessert, easy pumpkin cake, caramel pumpkin cake, Heath bits pumpkin cake, no eggs pumpkin cake, make-ahead dessert