• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 16 servings

Skinny Pumpkin Snickers Poke Cake with Whipped Cream Frosting

  • Recipe Submitted by on

Category: Holiday, Desserts

 Ingredients List

  • ~~ Cake ~~
  • 1- 16.5 ounce box yellow cake mix
  • 15 ounce can pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1- 14 ounce can sweetened condensed milk or fat free sweetened condensed milk
  • ~~ Frosting ~~
  • 1 cup whole milk, you can substitute skim, 1% or 2% milk
  • 1 - 3.4 ounce box instant vanilla pudding or sugar free vanilla instant pudding
  • 8 ounce tub 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 chopped Snickers candy bars, about 4 regular size bars, uh, there is no substitution!
  • optional - caramel ice cream topping, regular or sugar free


~~ 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!

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