Pumpkin Poke Cake

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This Pumpkin Caramel Poke Cake is your new favorite Fall staple!

Pumpkin Poke Cake

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.

Pumpkin Poke Cake

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 all 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.

This Pumpkin Caramel Poke Cake is your new favorite Fall staple!

Recipe notes:

  • 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.
Pumpkin Poke Cake
This Pumpkin Caramel Poke Cake is your new favorite Fall staple!

Pumpkin Poke Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Pumpkin Poke Cake is your new favorite holiday staple!


  • 15 ounces pumpkin puree (NOT pumpkin pie filling)
  • 1 yellow cake mix (just the dry mix)
  • 1/2 cup milk (I eyeball this and fill the pumpkin can halfway)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 jar Smuckers sundae delight caramel sauce
  • 16 ounces Cool Whip
  • 1 cup (or more) chopped Heath Bits


  1. Preheat oven to 350ºF.
  2. Mix together the cake mix, pumpkin puree, milk, pumpkin pie spice, and vanilla until batter forms.
  3. Pour the batter into a well greased 9x13 baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
  4. Allow the cake to cool for about 10 minutes before poking holes throughout the cake using the handle of a wooden spoon. Pour the caramel sauce over the cake, aiming to fill the holes.
  5. Let cool for about another 30 minutes or so (just until it's cool enough that the Cool Whip topping wouldn't melt on top).
  6. Spread Cool Whip over the top and add the Heath bits on top as well. Cover and chill for 3-4 hours or overnight before serving.

If you liked this recipe, be sure to check out these others!

Baked Pumpkin Donuts

Baked Pumpkin Donut Recipe

Pumpkin Boston Cream Pie

Pumpkin Boston Cream Pie

Cheesecake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

Hot Fudge Pumpkin Poke Cake

Hot Fudge Pumpkin Poke Cake
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177 thoughts on “Pumpkin Poke Cake”

  1. So the recipe calls for a small can of pumpkin but in the “link to a friend”‘s pictures it shows a can larger than a can of condensed milk… So what size in ounces is the correct one? Although it certainly looked like the friends came out just fine.

    • I use the larger (29 oz.) can of pumpkin and it comes out delicious. I noticed that she had the larger can in the picture too. I also have used real whipped cream instead of cool whip and I think it comes out better. This is a delicious recipe and I am so thankful you posted it!

  2. Delicious! A great shortcut recipe. I made it for a family function and it was a hit! Glad I ignored the inedible comment , made just as your recipe states and it was great. I used a the large Canadian size can (which is about three cups of puree). I set one cup of pumpkin aside and it was just right. I will be using that cup of pumpkin to make choc-chip pumpkin cookies later!

  3. hey ashton, I guess you changed the format on the recipe “card” and the link to my blog with the poking pics isn’t working. 🙁 Is this bc of the changes you were talking about in redecorating?

    <3 Bethany @ thesepiapuppy.blogspot.com

    • Sorry! I lost a lot of my links when I switched to wordpress, and I’m just kind of discovering them as I go and people comment. I’ll go back and fix 🙂

    • You could just bake the batter as cupcakes instead of as a cake. But you would need to put each cupcake into some sort of plastic cup or something before you poured the sweetened condensed milk over.

  4. This recipe sounds amazing. My question for you is how could I make this grain free? I have Celiac disease and also allergic to other grains. I can use almond, coconut, and couple other grain free flours. Do you know of a way I could this recipe and use one of those?



    • try using one of the gluten-free cake mixes that are out on the market now. I think either Betty Crocker or Pillsbury makes one. I have tried the yellow cake before and it is pretty good for gluten-free.

  5. I want to try this after eating some if my friends. I thought it was a little too sweet. Would using half sweet/half unsweeted milk cut down that a bit? Anybody tried that?!

    • Anywhere! I bought mine at walmart. It may say 100% pumpkin or pure pumpkin instead of pumpkin puree– it’s all the same. Just as long as it doesn’t say pumpkin pie filling!

  6. Neither one of my boys (husband & son) will have anything to do with whipped cream (I know, what’s up with that), but this cake sounds wonderful. Could I use a regular frosting on this instead, or do you have another suggestion? Thank You

    • You could, but I imagine that would be REALLY sweet. Like, maybe too sweet? If they don’t like whipped cream, I’d say just skip it altogether and don’t worry about a substitute. It won’t be as pretty since you’ll still be able to see the holes, but it’ll be good!

      • Try using the Cool Whip Frostings now on the market, i.e. Vanilla , and a blend of Cool Whip or White cake frostings and a blend of Cool Whip or Reddi Whip

    • I Love this recipe!!! but i understand the whipped cream issue, a few in my family like that too! My hubby loves my regular cream cheese recipe on just about everything edible…
      This can be doubled, tripled or whatever. Just play around with the ingredients to suit your tastes-
      1 – 8oz tub whipped cream cheese
      1tsp vanilla
      1/2 stick of butter- room temperature
      2.5 cups powdered sugar
      With hand mixer whip cream cheese & butter
      Add vanilla
      Slowly add powdered sugar -about 1/2 cup at a time- until light and fluffy.
      You may need a bit more or less powdered sugar depending on the room temperature (yes, it really does matter)
      Also- I use generic cream cheese or whatever’s on sale & the whipped seems to make the frosting lighter & less time consuming than doing it myself. If you want to use regular cream cheese, just whip it until it’s fluffy-really fluffy. If I do it this way, I put it in my stand mixer and let it whip for about 10 minutes.

  7. I just baked this and could not find pumpkin purée at the grocery. I used a can of pumpkin
    (not pumpkin pie filling). the can said 100% pumpkin. Is this correct? Thanks!

    • Same thing– so that’s perfect! I think I’m going to change the recipe to say “pure pumpkin” or “100% pumpkin.” It seems like that’s more familiar to most people. Thanks for the comment!

  8. I found this recipe on Pinterest, and am so glad to discover your wonderful blog. I have made this recipe 2 times in the last week, first for my family, then for a potluck at work. It sure didn’t last long, and all my coworkers will be showing up on your blog for this yummy recipe. Thanks for posting this easy and delicious dessert.

    • That’s totally up to you! If you really want an amount…. I’d say 1/2 to 3/4 a cup? But, really, I just grabbed handfuls and sprinkled them over the top until it was covered 🙂

  9. I think one can of pumpkin and box of cake mix. Almost too dry and batter doesn’t flow in baking pan. I added a little water to batter

    • It’s a little thicker than most batters, but shouldn’t be appear abnormally thick! I used a standard sized (14-15 oz) can of pumpkin…

      • I had the same problem – my batter was a large glob the consistency of play-doh, and it came out of the oven very tough. I’m letting it sit overnight right now, but I don’t know if the SCM will soften it up. If I could go back to the beginning I would add another can of pumpkin.

  10. Hi there….Planning to make this for my restaurant this week (will link to your blog for sure!) but as I was just reading the recipe again I noticed the disclaimer about this pumpkin cake base not being to everyone’s liking. Did you get some negative feedback on it? Are people saying it’s not sweet enough or something? It’s a gorgeous looking cake and I’m excited to make it tonight and think our diners will enjoy it!

    • Hi there! Sorry it’s taken me a few days to get back to you! I have received a little negative feedback, but best I can tell, there are two possible problems: A) people have used pumpkin pie FILLING instead of pure pumpkin, and it won’t bake correctly if you use the pie filling, or B) people just prefer to use their own from scratch recipes and take issue with using a box mix. The box mix doesn’t bother me, and I thought it was just perfect! Anytime I make a pumpkin cake, this is the method I use!

  11. I cut up pumpkins and and boil and puree my own….I’m guessing that would be okay to use and probably use 2 cups or just a little less to get the 14.5 oz. It sounds delicious…..similar to my Holy Cow Cake.

  12. I made this and it was fantastic. I used electric beaters to mix up my cake mix and pumpkin and also added a little over 1 teaspoon of pumpkin pie spice to the mix. I beat it for about a minute until it started to fluff up a bit. I also drizzled about 1/4 cup of the caramel sauce over the cake with the sweetened condensed milk. Good stuff!

  13. I found this on Pinterest a few weeks ago. I made it the first time, full fat condensed milk and whipped topping and took it to church. Some was eaten, but you could tell people weren’t quite sure what it was, plus there were tons of other desserts at the meal. I was ok with that, because I took it home and finished it by dipping my spoon in a few times a day over the next few days. So a friend of mine didn’t get any the first time, and I made it again Friday night to take to their house for a meal they invited us to. Since it was just a few of us, I had more left over, even after leaving some with the family. Hooray! I get to dip again over the next few days! I LOVE this cake! And this time I used fat free condensed milk, low fat whipped topping, and I added 1/2 tsp of pumpkin pie spice to the cake mix and 1/2 tsp pumpkin pie spice to the whipped topping before putting it on the cake. It is slap yo mama good!

  14. i made a pumpkin cake the other day with the cake mix, canned pumpkin, and a butterscotch pudding mix, 1/4 cup of oil, and 1/4 cup of water, 4 eggs, it was out of this world….seriously!!! So moist you almost think the cake isn’t done.

  15. I made this recipe for a Halloween get together today and everyone was actually arguing over who got a bigger piece, who got the last one, etc!! I didn’t change a thing. It’s perfect like it is! Thank you!

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  17. Hi, can you use white cake mix, or does it have to be yellow?
    I don’t care for yellow, but maybe the yellow cake wont be tasted?

  18. Made this following the directions precisely and it turned out flawless!Exactly what I would expect a pumpkin better than. . . cake to taste like! Love the variation!

  19. For those who don’t want to call it by it’s original name, or leave it blank, my grown sons prefer to call it “Better Than a Walk in the Park Cake.”

  20. This was amazing! I followed the directions and my kids said it was the best dessert they had ever had. Not too shabby for a dessert of only 6 ingredients! Thanks!

  21. OMG – I’m making the cake right now, it’s in the oven, and I just noticed you said a “small” can of pumpkin. I used the BIG can – just saw it’s a whopping 29 oz! Oh well… I hope it’s somewhat edible?
    We’ll see. I was all excited about this too! That’s what I get for reading the recipe too quickly!

  22. To give the cake a little more “pumpkin pie” flavor, I used spice cake instead of yellow cake mix. I LOVE this recipe. You’re the best!

  23. I’m baking the cake with exact directions and baked for 30 mins but when I poke with a fork to see if its baked, it’s still mushy….the fork is full of pumpkin ….is this the ways it’s supposed to be?

  24. Sounds great. I’ll be making it for sure. I have to laugh at some of the idiotic comments; there really is such a thing as “dumb questions”!

  25. I can’t find pure pumpkin or purée pumpkin anywhere. Went to 5 stores today . What happens if you use the pie filling?

    • It doesn’t bake very well 🙁 All of the sugar in the pumpkin pie filling combined with the sugar in the cake mix is just too much! HOWEVER– here’s an idea. Google recipes for “pumpkin cake made with pumpkin pie filling” and see what you get. Maybe you can use one of those recipes as your cake base!

  26. Going to be making this for Thanksgiving! I’ve made the devils food/butterfinger version and its fantastic, I’m sure this will be too!

  27. I made this cake and it is amazing!
    I poured the condensed milk over the cake the morning of the day I was to serve it (8-9 hours before). I didn’t want the cake to be mushy. I added the cool whip and crushed Heath bar and chilled for 2 hours before serving. I only drizzled about a quarter of the jar of caramel, didn’t want it to be too sweet. This cake was a hit at our friends pot luck Thanksgiving dinner we had this year.

  28. We made this twice since I found it on Pinterest and it has been a hit! Someone said its the beat dessert she has ever tasted! We are going to make it for Thanksgiving too!

  29. I just made the cake and it did not raise to the heighth of a regular cake. Is that how it is supposed to be? It sounds and looks yummy and I can’t wait to taste it! 🙂

  30. I am an avid baker and have made e original many times. I should have gone with my gut that it was not enough pumpkin for a box of cake mix. So dry and gross I didn’t bother wasting the sweetened condensed milk and toppings. I will try again but make it with all the ingredients or twice the pumpkin. It literally crumbled apart as I tried to poke it.

    • So sorry it didn’t work for you! When I saw your comment, I went straightaway into the kitchen to re-make the cake portion (just the cake mix and pumpkin) just to double check that my measurements were correct. And using a small can (which is 14 oz), and one standard sized yellow cake box mix, it worked just fine for me! A lot of people have told me that they’ve used more pumpkin (any range from 14-oz to 28-oz to their liking) and it’s worked out as well. So definitely, if you were up for trying again, try using some more pumpkin?

  31. I decided that I had to make this for thanksgiving (which is today). The picture looked so good, I couldn’t help myself. Although, through the entire process of making it, I was super skeptical about how good it would taste. Pumpkin and cake mix? No eggs? Say whaaat! I was expecting it to bake funny, but it came out like any other cake. I read other comments saying that they used a larger sized can of pumpkin puree so I got the 29 ounce can and used about 2/3 of it. The batter was thick, and I was worried. I’ve never made a dessert like this one before, and poking holes and sweetened condensed milk part scared me a little bit, but I went with it, and so glad that I did. This morning, I cut myself a little piece and went around the house asking everyone to try it. Got plenty of positive feedback, the cake came out exactly like the picture but my only problem was that it wasn’t pumpkiny enough for me. I thought the cake was going to taste like a pumpkin pancake or something but I really didn’t taste any pumpkin at all. Everyone else said they did so maybe it was just me. I don’t know how to solve that problem? Maybe pumpkin pie spice?Anyways, we’ll see how people take to it when they actually get here. I’m sure it’ll be a hit!

    • A lot of people told me that they used spice cake mix instead of pumpkin for a more pumpkin-like taste! Maybe you could try that? I don’t love spice cake personally, so I’ll stick to yellow, but if you’re looking for more of that flavor– it could work a little better for you!

  32. Hey just wanted to say thanks. I got to your website through a series of links that started over at Pinterest. Anyway, made the cake for Thanksgiving with the fam and was told to hang on to the recipe for a possible encore! Thanks a bunch. Happy Thanksgiving!

  33. OH MY WORD. I made 2 of these for Thanksgiving and both batches went in like an hour. It’s that good and I thank you so much for sharing such an easy and delicious recipe! <3

  34. Last week, my mother put me in charge of the dessert for Thanksgiving. I refused to make the standard, boring pumpkin pie that everyone always makes. I found this recipe on pinterest and just HAD to try it. It was such a hit with my family! It was rich, creamy and sweet. Everyone loved it, even my boyfriend who typically does not love sweets! I used the regular sized can of pumpkin puree, and I omitted the caramel sauce. It was absolutely fantastic! I will definitely be trying another one of your recipes when Christmas comes around in a few weeks!

  35. I found you after talking to my sister about this recipe. She is making for us at Christmas. I was wondering if you have tried other varities? Wasn’t sure if there was any other puree out there that would turn out this good. Thanks!!

  36. I really like kick boxing too! You should totally try Turbo Jam by Chalene Johnson (beachbody.com).
    And the cake looks awesome i love pumpkin

  37. I made the pumpkin cake and it was so delicious . I made it for my church family and they all wanted the recipe 🙂 Ty again for a delicious recipe . I will keep forever.

  38. I make the heath bar cake version of this all the time.. and i LOVE pumpkin.. so I will be trying this FOR SURE!!.. It sounds SO GOOD!! 🙂 I also found a recipe for a red velvet poke cake.. cant wait to try them !!

  39. I’m not a fan of toffee, so I’m planning to use chopped walnuts on top. And also mulling over sprinkling a bit of coconut on top…
    I used a 14 ounce can of pumpkin and added a bit I had leftover in my freezer – maybe 4 or 5 ounces. Lastly, I tossed in a dash of vanilla. Just because.

  40. Tried this with carrot cake and oh my God! It’s amazing! I didn’t even add the topping because we didn’t have Heath pieces. I will definitely be making this again at thanksgiving, it’s way yummier than pumpkin pie. Love this recipe 🙂

  41. I posted earlier today I had used a carrot cake mix with the canned pumpkin (and it is so good I can’t recommend this enough) but I had just put a little cool whip on it because that’s pretty much all I had for a topping, but then I read the comments recommending cream cheese frosting. Duh! I quick whipped some up (a fluffy, light on the sugar kind using whipped cream cheese) and added it to the rest of the cake. It. Is. AWESOME.

  42. Made this for work party– had 4 requests for recipe! Used 3/4 of large can of pumpkin, came out moist and delicious! Thanks for sharing.

  43. This looks heavenly! I love anything with pumpkin. I will be making this soon. Thanks for sharing. I found your recipe on Pinterest.

    Katie @thecasualcraftlete.com

  44. Just a tip- if you pour the sweetened condensed milk over the cake while still piping hot (don’t plan to take it out of the container until cleaning time!) it soaks into the cake much more than it would after letting it cool, making for a very moist and even more delicious cake!!

  45. I made this yesterday. I did not have a yellow cake but I did have a spice cake mix. It was yummy. I just didn’t add the spices.

  46. Hi all, I just made this cake. Baked it in a 9×13 pan by mistake but it turned out awesome. Great, great recipe. I cooked it at 20 minutes as I have a convection oven. Having company this weekend and I know they will love it!!!

  47. I just baked the cake but I’m a little worried. The recipe says to let the cake cool completely before pouring the condensed milk over and I did. It’s been almost 3 hours in the frig and not all of the milk has soaked in yet – could that be because the cake was too cool? I checked a couple of other websites for this recipe and they say to pour the condensed milk on after 10 minutes out of the oven. I’m wondering if it soaks in better on a warm cake?

  48. My boyfriend wants me to make this for a get together he is going to I would have to make it on Sunday and they would be eating it the next Saturday. Can it sit in the fridge that long, can it be frozen and thawed out the day before?

  49. I use a straw to poke holes in my poke cakes. it takes the cake out instead of smooshing it down, and then there is a nice layer on the bottom of sweetness from the condensed milk too!

  50. Really good, especially using only about 3/4 can of the SCM. If you use only the pumpkin and cake mix here, what can you substitute with other flavors (why do the variations call for making the cake with all the ingredients in the box directions?)


    • Because the pumpkin is a substitute for all of those other ingredients. Isn’t that cool? And it also gives a pumpkin flavor 🙂 If you don’t want a pumpkin flavor in your other cakes, you shouldn’t use the pumpkin. Which is why the variations recommend using the package directions.

  51. My cake doesnt look as thick as yours yet? Its been in the fridge for a couple hours does it get thicker as it soaks?

  52. I make and try new dessert recipes quite often. I made this for a Halloween part
    And was inundated with recipe requests ! People seriously were
    Raving and fussing over this cake! I made it again a week later and again, everyone thought it
    Was TO DIE FOR!! Many requests for the recipe as well!! One dessert recipe I get the most
    Recipe requests for! I also used a cup of whipping cream with tsp sugar added.
    Aaahhhh. Luv this cake! Oh. And some who didn’t like pumpkin absolutely LOVED this cake!!

  53. Wanting to make 13×9 cake, would pumpkin purée + a small amount of pump pie filling be ok to increase cake size?

  54. I made this cake and it was so delicious, that I want to make a 9×13 for Thanksgiving. Would you double the ingredients to make it in a 9×13 pan or will that be too much?

  55. How far down should we poke the holes?
    How far apart should they be poked?
    I’m using a 9×13 pan. About how many holes should I poke?
    Should we use the entire can of sweetened condensed milk or just enough to fill the holes?
    Do we layer the cake with the milk after the holes are already filled?

    thanks!! 🙂

  56. I obviously should have read the recipe again, because I forgot the part about it being a super thick mix, so I worried the entire time it was baking. Being so thick it was hard to spread, and it doesn’t level itself like a normal cake would. Next time I will use extra pumpkin because I overlooked that part this time.

    It is currently soaking the milk in. But I love the pumpkin flavor. I used a new Pillsbury Pumpkin Cake mix, instead of yellow. Then followed your recipe as you said, I added some extra nutmeg, to get the flavor I wanted. (Much like the pumpkin donuts from Dunkin Donuts). I wish I would have paid attention though, because the cake isn’t as fluffy as a normal cake. But I sampled the batter, and I know it will be good.

    Thank You for sharing what I know will be an awesome recipe. I have made a similar one with a german chocolate cake mix…but never heard of the pumpkin one.

  57. I made this cake and loved it! I would like to make a 9×13 for Thanksgiving. I thought of doubling the ingredients but was afraid that would be to much. What do you think?

  58. I swore the last time I made this I used a bigger pan but it could have also been a fairly different recipe. Can I use a larger size than 9×9?

  59. Sounds delicious. Do you serve it cold? Or let it come back to room temp after you take it out of the fridge? Thanks!

  60. So. I have had so many Pinterest recipe fails that I about gave up. I said WTH when I found your recipe and gave it a shot!

    So glad I did.

    I didn’t have yellow cake mix, just had butter. Had a 15 oz can of Trader Joe’s organic pumpkin puree. No pumpkin spice (hate it anyways) and mother of Hades… this was amazing. AMAZING. I did bake it in a 9×13 and it was perfection. I usually despise when people deviate from a recipe and post how they hate it or loved it but… my deviations were minor 🙂 I can only imagine how great it is with yellow but I can say, Butter cake mix (I used generic Kroger brand) was PERFECTION!

    Thanks! Oh yeah. I also am going to gain 50 lbs. Thanksalot…haha

  61. What size cake mix would you ‘now’ use? I noticed that this recipe has been around for a couple of years, but the usual 18.25 oz. boxes of cake mix are no longer available. They’ve all been reduced in size, so how can can we compensate for the size difference? I’d love to make this for our upcoming Harvest Party, but I don’t want to waste the ingredients & my time if it wouldn’t come out right. Any suggestions?

  62. Hi! I just made this cake 🙂 but I used a 9×13 and the cake came out flat (didn’t really fluff up like a normal better than sex cake would) just wondering if I should double the ingredients or if you had other suggestions? ! Thanks in advance! 

    • Oh bummer, I’m sorry to hear that! One thing I’ve just learned that you can do is to add a little milk (I’ve started to do that in some of my more recent pumpkin cake recipes, and I like it)– like 1/2 cup or so. That should help!

  63. So I add all the ingredients listed on the box? Or just the cake mix and pumpkin? Because I just mixed the yellow cake mix and pumpkin and it wasn’t very fluffy.. 🙁

    • I’ve never tried it, but I think that it would be okay. Since whipped cream is bought frozen and then thawed anyway, that texture shouldn’t be affected. The only ingredient I’m unsure of is the SCM, but my guess is that it will thaw just fine. If you try it, let me know how it goes!!

  64. Hi there,

    You say that this cake will work best if kept with the sweetened condensed milk soaking in overnight. I plan on making this fairly late one night coming up, (9:00ish) and then not eating it until almost 24 hours later (probably between 6 and 8 pm the following night).  Would this be too long to keep it refrigerated, like would it get soggy, harden up from the cold, become too dense, etc? If so, I won’t make it until the following morning.

  65. I made this dessert for Thanksgiving and my husband and my 22 year old son went crazy for this. Was simple to make and delicious. Was unsure how they would react to the pumpkin cake. Made it again last night to bring to an office holiday lunch… again, rave reviews. Have shared the recipe and this link. Thanks for posting!

  66. I recommend trying finely chopped pecans instead of the Heath bits if you’re looking for a less sweet/slightly healthier version! This recipe is hands down the best thing I’ve ever found on Pinterest. I’m constantly asked to make this and it’s so easy that I always oblige!

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