Pumpkin Poke Cake
This pumpkin poke cake bakes a spiced pumpkin sheet cake, soaks it with sweetened condensed milk, and tops it with Cool Whip, caramel, Heath toffee bits, and chocolate chips for an easy impressive fall dessert.
Servings 12
Ingredients
- 1 box spice cake I used Betty Crocker
- 1 can pure pumpkin 14 oz
- 3 large eggs
- 1 cup water
- ¼ cup vegetable oil
- 1-2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 can condensed milk 14 oz
- 1 container refrigerated cool whip 8oz
- Heath toffee bits
- Caramel sauce
- Chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
- In a large bowl combine the spice cake mix, pumpkin, pumpkin pie spice, and vanilla extract. Add the eggs, water, and oil according to the amounts listed on your specific box of cake mix. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake according to the time listed on your cake mix box, typically 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely at room temperature then refrigerate for 1 to 2 hours until the cake is fully cold and firm.
- Use a straw to poke holes all over the top of the cake about 1 inch apart.
- Pour the sweetened condensed milk evenly over the top allowing it to fill all the holes. Cover and refrigerate for at least 1 hour.
- Spread the Cool Whip evenly over the chilled cake. Drizzle with caramel sauce and scatter Heath toffee bits and chocolate chips over the top to your preference. Slice and serve cold.
Notes
- Let the cake cool completely before poking the holes. A warm cake is too soft and will tear when you poke it and collapse around the holes rather than holding them open for the condensed milk to fill.
- Use a straw for the holes rather than a fork or skewer. A straw creates the right size opening for the condensed milk to fill completely without the hole closing back up during chilling.
- The chill time after adding the condensed milk is not optional. That hour in the refrigerator is what allows the milk to soak all the way down through every hole and into the cake so every single slice has that sticky sweet filling throughout.
- Add the Cool Whip and toppings right before serving if you are making this ahead. The toffee bits soften overnight so adding them fresh keeps the crunch.
