Pumpkin Poke Cake
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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
- Preheat oven to 350ºF.
- Mix together the cake mix, pumpkin puree, milk, pumpkin pie spice, and vanilla until batter forms.
- Pour the batter into a well greased 9x13 baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
- 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.
- 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).
- 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.
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