Pumpkin Heath Caramel Cake

Pumpkin Heath Caramel Cake

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

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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