Better Than Fall Pumpkin Cake
Indulge in this delightful poke cake featuring pumpkin, toffee, and caramel flavors.
Equipment
- 9x13-inch baking dish For baking the cake
- Mixing bowl For combining ingredients
- Wire rack To cool the cake
Ingredients
Main 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
Instructions
- Preheat your oven to 350°F. Grease a 9x13 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 do not overmix.
- Transfer the cake batter to the prepared baking dish, spreading it evenly. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool on a wire rack for 15 minutes.
- Using a wooden spoon or spatula, poke holes about 1 inch apart and halfway through the cake's thickness.
- Pour the sweetened condensed milk over the cake, ensuring it fills all the holes. Chill the cake in the fridge for 30 minutes.
- Spread the whipped topping evenly over the cake once removed from the fridge.
- Sprinkle the toffee bits over the top, then drizzle the caramel sauce.
- Chill the cake for a minimum of 3 hours, or for best results, make it the day before and refrigerate overnight.
- Serve with an extra drizzle of caramel sauce and enjoy!
Notes
For an extra touch, consider adding chopped nuts or a sprinkle of cinnamon on top before serving.