Pumpkin Poke Cake
Pumpkin Poke Cake is a delightful autumn treat that seamlessly blends the rich flavors of pumpkin and caramel with the lightness of a fluffy yellow cake. This easy-to-make dessert is perfect for gatherings, impressing both pumpkin enthusiasts and skeptics alike. Its moist texture, topped with creamy Cool Whip and crunchy toffee bits, makes it an irresistible centerpiece for any fall celebration. Whether served chilled or at room temperature, this cake promises to be a crowd-pleaser and will quickly become a favorite in your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
- 1 jar caramel ice cream topping (12.25 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 cup Heath toffee bits
- 1 tub Cool Whip (8 oz)
Instructions
- Preheat the oven according to package instructions for the cake mix.
- In a mixing bowl, combine the yellow cake mix, pumpkin puree, and pumpkin spice until smooth.
- Pour batter into a greased 9×13-inch baking pan and bake as directed until a toothpick comes out clean.
- While baking, mix sweetened condensed milk with caramel topping in a separate bowl.
- Remove the cake from the oven and poke holes across the top using a fork or wooden spoon handle.
- Pour the caramel mixture over the warm cake evenly.
- Allow cooling completely at room temperature.
- Once cooled, sprinkle half of the Heath toffee bits on top, spread Cool Whip over the cake, then add remaining toffee bits.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 34g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://fastcookingtips.com/pumpkin-poke-cake/