Pumpkin Poke Cake

4.75 from 4 votes

This soft and fluffy Pumpkin Poke Cake is a must-try for anyone craving the perfect fall dessert. Starting with a simple cake mix, this recipe gets a delicious upgrade with real pumpkin and warm spices that capture the essence of autumn.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Pumpkin Poke Cake

Servings: slices

Calories: 248kcal

Author: Jill

Ingredients

15 ounces pumpkin puree
1 box yellow cake mix
2 Tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
14 ounces sweetened condensed milk
2 cups whipped cream or 8 ounces Cool Whip (thawed)
1 cup caramel sauce
8 ounces toffee bits

Instructions

Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with non-stick spray.
Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large mixing bowl. (Feel free to use a stand or hand mixer for this step.)
When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
Bake for 20-25 minutes. A toothpick inserted should come out clean.
Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
Place the cake in the fridge for at least ½ an hour.
When you remove the cake from the fridge, spread the cool whip all over the top.
Sprinkle the Skor bits over the top. Finish off by drizzling on the caramel sauce.
Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)

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