This Pumpkin Caramel Poke Cake is your new favorite Fall staple!
This cake has got to be one of the very best recipes to ever come out of my kitchen. At least according to the 661K of you who have pinned it!! And I happen to agree wholeheartedly.
This delightful cake was one of the very first recipes to every go bonkers on my site (way back in 2012), so it has a very special place in my heart. And in my stomach.
You guys. I could eat this all day every day in the Fall. It’s just the perfect combination of flavors and the epitome of pumpkin eats in my opinion! I’ve even had non-pumpkin lovers (I know. Do those even really exist??) gobble this up.
Maybe it’s the super moist pumpkin cake layer that almost tastes like a pumpkin pie. But butter.
Or maybe it’s the creamy layer of Cool Whip that smothers the top of the cake and seeps down into the holes where the sweetened condensed milk has already soaked through.
Possibly it’s the bits of crushed Heath bars to top it all off, tying it all together and creating the most epic tasting pumpkin cake you’ve ever eaten.
Want to know what I think makes it so great? It’s crazy easy to make.
🙄 Of course, right? Of course Ashton is sold on anything that makes life easier. I’m sure you guys think I’m the laziest person ever. But on the off-chance any of you feel the same way about couch-sitting as I do, why don’t I elaborate and explain exactly how easy this little gem of a recipe is.
Here’s what you’ll need:
👉🏻 a yellow cake mix (none of the other ingredients listed on the box)
👉🏻 15 ounce can of pumpkin puree (NOT pumpkin pie filling)
👉🏻 milk, vanilla, and pumpkin pie spice
👉🏻 a jar of Smuckers caramel sauce
👉🏻 16 ounces of Cool Whip
👉🏻 1 cup (or more) of Heath toffee bits
All you need to do is mix the cake mix and pumpkin (there’s your cake batter), poke holes in the cake and pour the caramel sauce over the holes, then top it with Cool Whip and toffee bits (and pop it in the fridge)! Wham bam, you’re done.
- DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY.
- Feel free to sub in your own pumpkin cake recipe for my quickie version.
- DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree.
- You must let the caramel sauce soak in all the way. Letting it sit overnight will yield best results.
- Use the bottom of a wooden mixing spoon to poke the holes in the cake– it’s just the right size.
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