Pumpkin Poke Cake
Recipe type: Cake
Cuisine: Dessert
This moist and delicious cake will become a family favorite! Some shortcuts make a decadent dessert, easy to put together!
  • 1 boxed spice cake mix
  • 1 15-ounce can pumpkin puree
  • 1 large egg
  • ⅓ cup canola oil
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 12 oz can sweetened condensed milk
  • 1 container whipped topping, thawed
  • ½ cup salted caramel sauce, store bought or homemade + some to drizzle over the top if desired
  • ½ cup toffee bits
  • ½ cup mini dark chocolate chips
  1. Preheat oven to 350F
  2. Coat a 9×13-inch pan with baking spray or line it with parchment paper, set aside.
  3. In a large bowl, add the cake mix, pumpkin puree, egg, oil, spices and beat until smooth and combined, about 2-3 minutes
  4. Bake for about 28 to 30 minutes (test with a toothpick to see if it comes out clean)
  5. While the cake is in the oven, combine the sweetened condensed milk, caramel sauce and whisk, set aside.
  6. Remove cake from the oven when it’s done and use the end of a wooden spoon to poke holes all over the cake. Make sure they are evenly spaced.
  7. Slowly pour the sweetened condensed milk and caramel mixture over the cake, making sure it is evenly distributed
  8. Place cake in the fridge for about 30 minutes to cool slightly before adding the whipped topping
  9. Remove cake from the fridge, evenly spread the whipped topping over the surface
  10. Sprinkle with toffee bits and chocolate chips. Drizzle with more caramel if desired
  11. Cover cake, and refrigerate for at least 2 hours, preferably overnight before slicing and serving. Cake will keep in the fridge for up to 5 days
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/11/pumpkin-poke-cake.html