Pumpkin Poke Cake

3.67 from 6 votes

If you think you have had enough of pumpkin and fall flavors this season, then you have yet to try this scrumptious Pumpkin Poke Cake! It's an overload of moist and delicious spiced pumpkin cake topped with layers of fluffy whipped cream, crunchy toffee bits, and gooey caramel sauce.

Prep Time10

Cook Time20

Cooling Time4

Course: Dessert, Snack

Cuisine: American

Keyword: BTS Poke Cake, fall dessert, poke cake, pumpkin dessert, Pumpkin Poke Cake recipe

Servings: servings

Calories: 335kcal

Ingredients

1 can pumpkin puree 15 ounce
1 box yellow cake mix
2 Tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 can sweetened condensed milk 14 ounce
1 tub of frozen whipped topping 8 ounce, thawed
1 cup caramel sauce ounce
½ bag of toffee bits 8 ounce

Instructions

Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with non-stick spray.
Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl. (Feel free to use a stand or hand mixer for this step.)
When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
Bake for 20-25 minutes. A toothpick inserted should come out clean.
Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
Place the cake in the fridge for at least ½ an hour.
When you remove the cake from the fridge, spread the cool whip all over the top.
Sprinkle the skor bits over the top. Finish off by drizzling on the caramel sauce.
Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)

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