Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce
Instructions
- In a large mixing bowl, combine yellow cake mix and pumpkin puree until smooth.
- Pour batter into two greased 9×13-inch baking dishes and bake at 350°F for 23-28 minutes or until a toothpick comes out clean.
- Once cooled for 10 minutes, poke holes in the cakes and pour sweetened condensed milk evenly over each layer.
- Chill the cakes in the refrigerator for 30 minutes.
- Layer one cake on a serving dish, spread half of the Cool Whip on top, then add the second layer with remaining Cool Whip.
- Top with Heath bits and drizzle caramel sauce before refrigerating for 3-4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 30g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg