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
- 1/4 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 crushed pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick cooking spray or a light coating of 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 the ingredients until the batter is smooth and no large lumps remain. Do not overmix, as this can make the cake tough.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for about 10 minutes.
- While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes across the entire surface of the cake. Space them about an inch apart to ensure the filling reaches every corner of the dessert.
- In a small bowl, whisk together the sweetened condensed milk and the 1/2 cup of caramel sauce. Slowly pour this mixture over the warm cake, making sure it seeps down into all the holes you created. Let the cake cool completely at room temperature, then refrigerate for at least 30 minutes.
- Once the cake is chilled and the liquid has been absorbed, spread the thawed whipped topping evenly over the top. Drizzle with additional caramel sauce and sprinkle with toffee bits or crushed pecans for a delightful crunch.