Description
A cozy, ultra-moist fall poke cake infused with pumpkin spice, soaked in sweetened condensed milk, and topped with whipped cream, caramel sauce, and crunchy toffee bits — simple to make, impossible to resist.
Ingredients
- For the Pumpkin Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pure pumpkin purée
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- For the Topping:
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1 cup caramel sauce
- ½ cup toffee bits
Instructions
- Prep & bake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, mix cake mix, pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg until smooth. Spread into dish and bake 25–30 minutes, or until a toothpick comes out clean. Cool 15 minutes.
- Poke holes: Use the handle of a wooden spoon to poke holes all over the warm cake.
- Add condensed milk: Pour sweetened condensed milk evenly over cake, letting it soak into the holes. Let cool completely.
- Top & chill: Spread whipped topping over cake. Drizzle with caramel sauce and sprinkle with toffee bits. Refrigerate for at least 3 hours (preferably overnight).
- Serve chilled.
Notes
- Use pure pumpkin purée — not pumpkin pie filling.
- For a homemade touch, substitute cake mix with a thick yellow or spice cake batter.
- Warm caramel slightly before drizzling for smoother coverage.
- For best texture, chill overnight. Flavors deepen and cake sets beautifully.
- If using fresh whipped cream, add it just before serving to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American