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 teaspoon pumpkin pie spice
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish 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, water, and pumpkin pie spice. Use a hand mixer or a whisk to beat the ingredients together for about 2 minutes until the batter is smooth and well-combined.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula. Place it in the center rack of the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm (but not burning hot), use the handle of a wooden spoon or a large straw to poke holes all over the top of the cake. Aim for holes about an inch apart to allow the filling to distribute evenly.
- 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 completely at room temperature. Once cooled, cover the dish with plastic wrap and refrigerate for at least 2 hours. This step is crucial as it allows the liquid to soak into the sponge and the flavors to develop.
- Once chilled, spread the thawed whipped topping evenly over the top of the cake. Sprinkle with toffee bits or crushed pecans and finish with an extra drizzle of caramel sauce before serving.