Better Than Fall Pumpkin Cake: The Ultimate Poke Cake Recipe

Name: Better Than Fall Pumpkin Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 box yellow cake mix (15.25 ounces); 15 ounces pumpkin puree; 2 tablespoons brown sugar; 1 teaspoon pumpkin pie spice; 1 can sweetened condensed milk (14 ounces); 8 ounces frozen whipped topping (thawed); 1 cup toffee bits (Skor bits or chopped Heath bars); 1 cup caramel sauce (plus additional for serving)

Introduction to Better Than Fall Pumpkin Cake

Indulge in the delightful flavors of autumn with our Better Than Fall Pumpkin Cake. This easy-to-make poke cake is a luscious blend of pumpkin, toffee, and caramel, creating a dessert that is both comforting and decadent. Perfect for gatherings or a cozy night in, this cake is sure to be a hit with family and friends alike.

A Personal Story Behind My Better Than Fall Pumpkin Cake Journey

Growing up, my family always celebrated the fall season with delicious pumpkin treats. I remember the first time I tried a poke cake – it was a revelation! The moist, flavorful cake soaked in sweet condensed milk was like nothing I had ever tasted. Over the years, I’ve added my own twist to the traditional recipe, resulting in this scrumptious Better Than Fall Pumpkin Cake that brings back those cherished memories while making new ones.

What Makes This Better Than Fall Pumpkin Cake Recipe Special?

This recipe stands out because it combines the warm, inviting flavors of pumpkin pie with the rich sweetness of toffee and caramel. The poke cake method allows the sweetened condensed milk to soak into the cake, creating a moist and flavorful dessert. Plus, it’s incredibly easy to make, requiring minimal time and effort. Whether you’re a seasoned baker or a novice, you’ll find joy in creating this delightful cake.

The Full Better Than Fall Pumpkin Cake Recipe

Ingredients

1 box (15.25 ounces) yellow cake mix
15 ounces pumpkin puree
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 can (14 ounces) sweetened condensed milk
8 ounces frozen whipped topping, thawed
1 cup toffee bits (Skor bits or chopped Heath bars)
1 cup caramel sauce, plus additional for serving

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray.
In a large bowl, combine the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Mix until smooth but be careful not to overmix. A hand mixer can help with this process.
Transfer the cake batter to the prepared baking dish, spreading it evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack for about 15 minutes.
Using the end of a wooden spoon or spatula, poke holes about 1 inch apart and halfway through the cake’s thickness, without reaching the bottom. This will help the condensed milk soak into the cake.
Pour the sweetened condensed milk over the cake, ensuring it fills all the holes. Chill the cake in the fridge for 30 minutes to allow the milk to soak in.
Once the cake has chilled, spread the whipped topping evenly over the cake.
Sprinkle the toffee bits over the top, then drizzle the caramel sauce generously.
Chill the cake for a minimum of 3 hours, or for best results, make it the day before and refrigerate overnight.
Before serving, add an extra drizzle of caramel sauce for an added touch of sweetness. Enjoy your delightful dessert!

Serving Suggestions and Variations for Better Than Fall Pumpkin Cake

This cake is perfect on its own, but you can elevate it even further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For an added crunch, consider sprinkling chopped nuts or a dusting of cinnamon on top before serving. If you’re feeling adventurous, try substituting the toffee bits with crushed cookies or chocolate chips for a different flavor profile.

Frequently Asked Questions About Better Than Fall Pumpkin Cake

Can I make this cake ahead of time?
Absolutely! In fact, it’s best when made a day in advance, allowing the flavors to meld and the cake to soak up the sweetened condensed milk thoroughly.

How should I store leftover cake?
Store any leftover cake in the refrigerator in an airtight container. It should keep well for up to 3-4 days.

Can I freeze this cake?
Yes, you can freeze the cake before adding the whipped topping and caramel. Just wrap it tightly in plastic wrap and then foil. When ready to serve, thaw it in the refrigerator overnight, then add the toppings before serving.

Is this cake suitable for a large gathering?
Definitely! This recipe serves 12, making it perfect for parties, potlucks, or family gatherings. Everyone will love the delicious flavor and moist texture!

What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can make your own by combining equal parts cinnamon, nutmeg, and ginger. It will work perfectly in this recipe!