Caramel Pumpkin Poke Cake Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) Spice Cake Mix
- 1 can (15 oz) Pumpkin Puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 can (14 oz) Sweetened Condensed Milk
- 1/2 cup Caramel Sauce (plus extra for drizzling)
- 1 container (8 oz) Whipped Topping, thawed
- 1/2 cup Toffee bits or chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter to ensure the cake releases easily after baking.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Use a hand mixer or a whisk to blend everything together until the batter is smooth and well-combined, usually about 2 minutes.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven but do not let it cool completely yet.
- While the cake is still warm, take the handle of a wooden spoon and poke holes all over the surface of the cake. Space the holes about an inch apart, going about halfway through the depth of the cake.
- In a small bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce. Slowly pour this mixture over the warm cake, making sure it seeps into all the holes you just created.
- Allow the cake to cool to room temperature on the counter. Once cool, cover it and place it in the refrigerator for at least 2 hours (or overnight) to allow the liquid to fully absorb and the flavors to meld.
- Before serving, spread the whipped topping evenly over the surface of the cake. Drizzle with additional caramel sauce and sprinkle with toffee bits or chopped pecans for a bit of crunch.