Skinny Pumpkin Snickers Poke Cake with Whipped Cream Frosting

5 from 9 votes

Skinny Pumpkin Snickers Poke Cake with Whipped Cream Frosting

Skinny Pumpkin Snickers Poke Cake with Whipped Cream Frosting has warm, fall notes of pumpkin and is topped with a light-as-a-cloud whipped cream frosting.

Course Dessert

Cuisine American/Southern

Keyword cake, pumpkin

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 239kcal

Author Paula

Ingredients

Cake

1 16.5 ounce Yellow cake mix
15 ounce pumpkin puree not pumpkin pie filling
1 teaspoon pumpkin pie spice
1 tablespoon pure vanilla extract
1 14-ounce sweetened condensed milk

Frosting

1 cup whole milk you can substitute skim, 1% or 2% milk
1 3.4 ounce box vanilla instant pudding mix or sugar free vanilla instant pudding
8 ounces cool whip low fat or fat free can be used, or 1 pint whipping cream plus 2 tablespoon confectioners sugar, whipped to soft peak stage
3 cups Snickers candy bars chopped, about 4 regular size bars, uh, there is no substitution!
caramel ice cream topping optional - regular or sugar free

Instructions

Cake

Preheat oven to 350 degrees Fahrenheit.
Mix cake mix and pumpkin puree, pumpkin pie spice and vanilla until smooth. *You will not use the ingredients on the back of the cake mix!*
Pour into a 9x13 inch cake pan and bake at 350 for 27 to 30 minutes.Test center with wooden pick, if it comes out clean or almost clean, your cake is done.
Remove and cool for 5 minutes. Poke holes in cake and pour sweetened condensed milk over entire cake. *Cool completely before frosting.

Frosting

Whisk milk and pudding for 2 minutes. Fold in whipped cream or cool whip. Spoon and spread evenly on top of cooled cake.
Refrigerate an hour to set.
Top with chopped snickers and caramel.
Serve and enjoy!
TIPS - You'll want to cool this cake completely before icing as a hot cake will melt the whipped cream. Because there are no eggs in this cake, the cake isn't super sturdy. After all, eggs are used in baking as a leavener and a binder. Because of lack of a binding agent, I don't recommend making this into a layer cake.

Nutrition