Pumpkin Poke Cake
Author: Heather
Recipe type: Cake
Cuisine: Dessert
- 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
- Preheat oven to 350F
- Coat a 9×13-inch pan with baking spray or line it with parchment paper, set aside.
- In a large bowl, add the cake mix, pumpkin puree, egg, oil, spices and beat until smooth and combined, about 2-3 minutes
- Bake for about 28 to 30 minutes (test with a toothpick to see if it comes out clean)
- While the cake is in the oven, combine the sweetened condensed milk, caramel sauce and whisk, set aside.
- 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.
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, making sure it is evenly distributed
- Place cake in the fridge for about 30 minutes to cool slightly before adding the whipped topping
- Remove cake from the fridge, evenly spread the whipped topping over the surface
- Sprinkle with toffee bits and chocolate chips. Drizzle with more caramel if desired
- 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
3.5.3226