Description
This irresistibly moist pumpkin caramel poke cake is soaked with rich caramel sauce, topped with fluffy whipped topping, and finished with crunchy toffee bits for the ultimate fall dessert.
Ingredients
- 15 oz pumpkin puree (NOT pumpkin pie filling)
- 1 box yellow cake mix
- 1/2 cup milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 jar caramel sauce
- 16 oz Cool Whip
- 1 cup chopped Heath toffee bits
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, pumpkin puree, milk, pumpkin pie spice, and vanilla extract until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- Pour the caramel sauce evenly over the cake, ensuring the sauce fills the holes.
- Allow the cake to cool for another 30 minutes, then spread the Cool Whip evenly over the top.
- Sprinkle the chopped Heath toffee bits over the Cool Whip.
- Refrigerate for 3 to 4 hours or overnight before serving.
Notes
- Store covered in the refrigerator for up to 4 days.
- For extra caramel flavor, drizzle additional caramel sauce over each slice before serving.
- Make sure the cake is still slightly warm when adding caramel so it absorbs properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
