Pumpkin Cake or Pumpkin Bars

Colleen Sowa


This is my daughter's version of a recipe she found on the internet. She makes a few different versions of it, I posted two of them here. One is made with fewer calories and sugar, she makes that version for diabetics in the family.

This is a very easy cake to make! It is moist and very flavorful!

The children enjoyed making it almost as much as they enjoyed eating it!

This is a wonderful recipe to make for potlucks and picnics!

Play With Your Food!


★★★★★ 1 vote

15 20
5 Min
25 Min



  • 1 box
    yellow cake mix
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    ground cinnamon
  • 1 can(s)
    (15 - 16 ounces) pumpkin (not pie filling!)

  • 8 oz
    cool whip topping
  • 3
    heath bars or skor bars (crushed)

  • 1 can(s)
    sweetened condensed milk
  • 8 oz
    cool whip topping
  • 3
    heath bars or skor bars (crushed)

How to Make Pumpkin Cake or Pumpkin Bars


  1. Preheat oven to 350 degrees.

    Thaw out Cool Whip topping.
  2. In bowl, mix together the cake mix, spices and pumpkin (not pie filling!)
  3. Pour into a greased and floured 9x13 cake pan.
  4. Bake as directed on cake mix box. (About 25 minutes).
  5. Cool Cake completely.

    Spread Cool Whip topping over the cooled cake.

    Sprinkle with broken up candy bar crumbs.

    Refrigerate for about an hour before serving.

    Use handle of wooden spoon to poke holes all over the top of the warm cake.

    Pour the sweetened condensed milk all over the top of the cake and holes.

    Cool cake completely, top with Cool Whip topping and sprinkle broken candy bars on top.

Printable Recipe Card

About Pumpkin Cake or Pumpkin Bars

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy For Kids

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