Pumpkin Caramel Poke Cake

Welcome to pumpkin season 2016. I’ve got quite the showstopper of a pumpkin cake for all you pumpkin fiends.

It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. If you need an easy pumpkin dessert, look no farther than this cake. I wish I had put it in my pumpkin cookbook. Everyone who tried it loved it.

Poke cakes get their name because after baking, you poke holes over the surface of the cake and flood it with a sweet mixture. Here it’s a mixture of sweetened condensed milk and caramel sundae topping.

Pumpkin baked goods are notoriously moist and tender. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes you’ll ever eat.

The cake is finished with whipped topping, toffee bits, mini chocolate chips, and salted caramel sauce.

The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft, melt-in-your-mouth cake.

Pumpkin Caramel Poke Cake

This is a showstopper of a pumpkin cake. It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. A mixture of sweetened condensed milk and caramel sundae topping is poured over holes you poke in the cake after baking. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes ever. The cake is finished with whipped topping, toffee bit, mini chocolate chips, and salted caramel sauce. The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft cake.

Did you make this recipe?

Ingredients:

  • one 16.50-ounce box spice cake mix
  • one 15-ounce can pumpkin puree (not pumpkin pie mix)
  • 1 large egg
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • one 12-ounce can sweetened condensed milk
  • one 12-ounce jar caramel sundae topping
  • one 8-ounce container whipped topping, thawed (I used fat free)
  • 1/2 cup toffee bits
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)

Directions:

  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
  3. Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
  4. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
  5. Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
  6. Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  7. Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.

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