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Pumpkin Poke Cake Recipe

Pumpkin Poke Cake Recipe
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★★★★★

4.8 from 23 reviews

This Pumpkin Poke Cake is a rich, moist yellow cake infused with pumpkin puree and warm pumpkin spice, then soaked with a luscious mixture of caramel and sweetened condensed milk. Topped with Cool Whip and crunchy Heath toffee bits, this dessert offers a perfect balance of creamy, sweet, and crunchy textures, making it a festive favorite for fall gatherings and holidays.

Ingredients

Scale

For the Cake

  • 1 box yellow cake mix (plus ingredients required on package to prepare the cake)
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin spice

For the Soaking Mixture

  • 1 (12.25 oz) jar caramel ice cream topping
  • 1 (14 oz) can sweetened condensed milk

For the Topping

  • 1 cup Heath toffee bits
  • 1 (8 oz) tub Cool Whip
  • Additional caramel sauce for drizzling (optional)

Instructions

  1. Prepare the Cake: Follow the yellow cake mix package instructions to prepare the batter. Stir in 1 cup pumpkin puree and 1 teaspoon pumpkin spice into the batter until well combined. Pour the batter into a greased 9×13-inch baking pan. Bake according to package directions until a toothpick inserted comes out clean.
  2. Make the Soaking Mixture: While the cake bakes, combine the caramel ice cream topping and sweetened condensed milk in a bowl. Stir until smooth and well blended.
  3. Poke and Pour: When the cake is done baking, while it is still hot, use a fork, straw, or the end of a wooden spoon to poke holes all over the cake. Slowly pour the caramel and condensed milk mixture evenly over the cake, allowing it to seep into the holes and soak thoroughly. Let the cake cool completely at room temperature.
  4. Top the Cake: Once cool, sprinkle half of the Heath toffee bits evenly over the cake. Spread the entire 8 oz tub of Cool Whip evenly over the top. Then sprinkle the remaining Heath toffee bits over the Cool Whip layer. For extra indulgence, drizzle additional caramel sauce over the top if desired.
  5. Chill: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to set perfectly before serving.

Notes

  • For best results, use full-fat pumpkin puree and genuine pumpkin spice blend for authentic flavor.
  • If you prefer a thicker topping, you can fold a small amount of powdered sugar into the Cool Whip before spreading.
  • Substitute store-bought caramel sauce with homemade caramel for a more intense flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Heath toffee bits add a delightful crunch – substitute with chopped pecans or walnuts for a nutty twist.

Nutrition

Keywords: Pumpkin Poke Cake, pumpkin dessert, caramel poke cake, fall dessert, pumpkin spice cake

Find it online: https://dailysimplerecipe.com/pumpkin-poke-cake-recipe/