Pumpkin Poke Cake
A moist and flavorful Pumpkin Poke Cake made with yellow cake mix, pumpkin puree, warm spices, caramel, condensed milk, toffee bits, and a creamy Cool Whip topping.
12 Servings
Ingredients
Cake Base:
- 1 box yellow cake mix plus ingredients required on the package
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
Filling:
- 1 12.25 oz jar caramel ice cream topping
- 1 14 oz can sweetened condensed milk
Topping:
- 1 cup Heath toffee bits
- 1 8 oz tub Cool Whip
Instructions
Prepare the cake.
- Preheat the oven according to the cake mix instructions. In a large mixing bowl, prepare the yellow cake mix as directed on the package. Stir in the pumpkin puree and pumpkin spice until evenly incorporated. Pour the batter into a greased 9×13-inch baking pan. Bake as instructed on the cake mix package until a toothpick inserted in the center comes out clean.
Prepare the filling.
- While the cake is baking, combine the caramel topping and sweetened condensed milk in a medium bowl. Stir until well blended and smooth.
Poke and fill the cake.
- Once baked, remove the cake from the oven. While still hot, use the handle of a wooden spoon, straw, or fork to poke holes evenly across the surface of the cake. Pour the caramel-milk mixture over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
Add the topping.
- Sprinkle half of the toffee bits over the cooled cake. Spread the Cool Whip evenly across the surface, then sprinkle with the remaining toffee bits. For additional flavor, drizzle extra caramel sauce over the top, if desired.
Chill before serving.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Slice and serve chilled.
Notes
To make this Pumpkin Poke Cake gluten-free, substitute the yellow cake mix with a certified gluten-free cake mix. Verify that the caramel topping, toffee bits, and other packaged ingredients are labeled gluten-free to prevent cross-contamination.