Ingredients
Scale
- 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 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- 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. 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) according to the directions on the cake mix box, typically for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
- 3. Once the cakes are baked, remove them from the oven and let them cool for about 10 minutes.
- 4. Using the end of a wooden spoon, poke holes all over the top of both cake layers. These holes will allow the sweetened condensed milk to soak into the cake.
- 5. Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer, making sure to fill the holes and cover the surface. The milk will seep into the cake, adding moisture and sweetness.
- 6. Place both cake layers in the refrigerator and let them chill for 30 minutes to allow the milk to absorb fully.
- 7. Once chilled, take the first cake layer and place it on a serving dish. Spread half of the Cool Whip evenly over the top. Carefully place the second cake layer on top of the first one. Spread the remaining Cool Whip evenly over the top layer.
- 8. Sprinkle the Heath bits generously over the top of the final Cool Whip layer.
- 9. Finish the cake by drizzling caramel sundae sauce over the top. Adjust the amount based on your sweetness preference.
- 10. Refrigerate the cake for 3-4 hours or overnight to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American