Pumpkin Heath Caramel Cake


  • 1 box spice cake mix
  • 1 can ( 14 oz) pumpkin ( not pie filling)
  • 1/2 c. egg beaters
  • 14 oz. can fat-free sweetened condensed milk
  • 8 oz. Cool Whip Free
  • 1/2 c. Heath Bits
  • 4 T. caramel sauce


  1. Preheat oven to 350F. Lightly spray a 13×9 pan with nonstick cooking spray.
  2. In a large bowl, combine cake mix, pumpkin and egg beaters. Beat together until smooth and uniform. Spread mixture in the prepared pan and bake for 20-25 minutes or until tester comes out clean when inserted. Let stand for a few minutes.
  3. Using the back of a wooden spoon, carefully poke holes in the cake. While cake is still warm, pour in the condensed milk over the cake and let it soak in.
  4. Refrigerate cake for 1 hour before serving. Spread the tub of cool whip over the cake and serve drizzled with health bits and caramel sauce.
  5. Makes 24 servings
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