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Pumpkin Poke Cake
Caroline

Pumpkin Poke Cake

This Pumpkin Poke Cake is a cozy fall dessert made with yellow cake mix, pumpkin puree, and warm spices — soaked with sweetened condensed milk and topped with whipped topping, toffee bits, and caramel drizzle. It's moist, rich, and tastes even better the next day!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 tbsp brown sugar (light or dark)
  • 1 tsp pumpkin pie spice
  • 1 can (14 oz) sweetened condensed milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 cup toffee bits or chopped Heath/Skor bars
  • 1 cup caramel sauce, plus extra for drizzling

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • spatula
  • wooden spoon or chopstick for poking holes
  • refrigerator

Method
 

  1. Preheat oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick spray.
  2. In a large bowl, combine yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Stir gently until combined — the batter will be thick.
  3. Spread batter evenly into the pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to rest on a wire rack for about 15 minutes.
  5. Use the handle of a wooden spoon or chopstick to poke holes evenly across the warm cake.
  6. Pour the entire can of sweetened condensed milk evenly over the cake, letting it soak into the holes.
  7. Refrigerate for at least 30 minutes to allow absorption.
  8. Spread thawed whipped topping evenly over the chilled cake.
  9. Sprinkle toffee bits generously on top and drizzle caramel sauce over the surface.
  10. Refrigerate for at least 3 hours (or overnight) before serving. Add extra caramel drizzle if desired. Slice and enjoy!

Notes

Always use pure pumpkin puree, not pumpkin pie filling. Allow cooling time before poking and topping for the best texture. This cake tastes even better the next day after the flavors meld together.