Description
Pumpkin Caramel Poke Cake is a delightful fall dessert combining spiced pumpkin flavor with a creamy caramel topping and chocolate bits.
Ingredients
Scale
- one 16.50-ounce box spice cake mix
- one 15-ounce can pumpkin puree (not pumpkin pie mix)
- 1 large egg
- ⅓ 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)
- ½ cup toffee bits
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce (storebought or homemade)
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- In a large bowl, combine cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Beat with a handheld electric mixer on high until smooth, about 3 minutes.
- Bake for 27 to 30 minutes, or until cake is set in the center and a toothpick comes out clean.
- While baking, mix sweetened condensed milk and caramel topping; set aside.
- Once cake is done, use the blunt end of a wooden spoon to poke holes all over the cake (about 60 evenly spaced holes).
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, ensuring even distribution.
- Chill cake in the fridge for about 15 minutes to cool before adding whipped topping.
- Spread whipped topping over the cake, top with toffee bits, mini chocolate chips, and drizzle with salted caramel sauce.
- Cover and refrigerate for at least 2 hours (overnight is best) before serving.
Notes
- This cake is best if made the day before serving to allow flavors to meld.
- Substitute low-fat whipped topping for a lighter version.
- Sprinkle additional pumpkin pie spice on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg