Description
Pumpkin Poke Cake is an easy fall dessert made with yellow cake mix, pumpkin puree, pumpkin pie spice, sweetened condensed milk, whipped topping, pecans, toffee bits, and caramel sauce. The cake stays wonderfully moist and is perfect for Thanksgiving, fall parties, or family gatherings.
Ingredients
1 box (15.25 ounces) yellow cake mix
1 cup pumpkin puree
1/2 cup milk
1/4 cup canola oil
2 large eggs
2 teaspoons pumpkin pie spice
1 can (12 ounces) sweetened condensed milk
1 tub (8 ounces) whipped topping, thawed
1/2 cup chopped pecans
1/2 cup chopped toffee pieces
1/2 cup caramel sauce
Instructions
1. Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.
2. Add the yellow cake mix, pumpkin puree, milk, canola oil, eggs, and pumpkin pie spice to a large mixing bowl.
3. Mix until the batter is smooth and well combined.
4. Pour the batter into the prepared baking dish and spread it evenly.
5. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and immediately poke holes across the warm surface using a skewer or chopstick.
7. Slowly pour the sweetened condensed milk over the cake, making sure it reaches the holes.
8. Allow the cake to cool completely at room temperature.
9. Transfer the cake to the refrigerator and chill for at least 2 hours.
10. Spread the whipped topping evenly over the chilled cake.
11. Sprinkle the chopped pecans and toffee pieces over the top.
12. Drizzle with caramel sauce just before serving.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Poke the holes while the cake is still warm so the sweetened condensed milk absorbs more effectively.
Use a skewer, chopstick, or wooden spoon handle to create holes large enough for the filling.
Chill the cake for at least 2 hours before adding the final toppings.
For extra flavor, toast the pecans before adding them to the cake.
Add the caramel sauce shortly before serving for the best appearance.
Store the finished cake tightly covered in the refrigerator for up to 3 days.
To freeze, cool the cake and freeze it before adding the whipped topping, pecans, toffee, and caramel.
Freeze the undecorated cake for up to 2 months.
Thaw overnight in the refrigerator before adding the toppings and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Cakes, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 37 g
- Sodium: 340 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg