Description
This easy pumpkin poke cake tastes like fall in every bite. It's moist, delicious, and packed with pumpkin flavour!
Ingredients
- Box of Spice Cake Mix: one box (15.25 ounces)
- Pumpkin Puree: 15 ounce can
- Sweetened Condensed Milk: 12 ounce can
- Cool Whip: 8 ounce tub
- Store Bought Caramel Sauce, for drizzling
- Toffee Bits, for garnishing
Instructions
- Prepare: Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
- Bake the Cake: To a mixing bowl, combine the cake mix and pumpkin puree and mix until incorporated. Transfer the cake batter to the baking dish and bake on the middle rack for 35-40 minutes, or until a toothpick comes out clean.
- Assemble the Cake: Once the cake is completely cool, poke the cake with holes with the bottom of a wooden spoon. Pour the condensed milk over the top of the cake and then refrigerate for 30 minutes (or 15 minutes in the freezer). Spread the Cool Whip over the top of the cake and drizzle it with caramel sauce and toffee bites.
Notes
When pouring the sweetened condensed milk over the cake, try to prioritize the filling the holes while you do it to ensure there will be pockets of the milk inside the cake.
Ensure the cake is completely cool before adding any condensed milk or cool whip, otherwise the cake will be soggy and the cool whip will melt/disinigrate.
You can add some more spice to the cake if you think necessary by adding a couple of teaspoons of pumpkin pie spice, but there is the same spices in the box of spice cake mix so its not necessary!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American