Pumpkin Spice Poke Cake

Pumpkin Spice Poke Cake – seriously delicious! The perfect ending to your holiday meal! Super easy to make. Yellow Cake, pumpkin, pumpkin spice, caramel sauce, sweetened condensed milk, toffee bits, cool whip, and caramel sauce. Even pumpkin haters LOVE this easy cake! Great for all your Fall get-togethers. A real crowd pleaser! 

Post Updated 10/6/19

Easy Pumpkin Spice Cake Recipe

This cake is AH-MAZ-ING! It is heaven in your mouth. It is super moist and has great flavor. I’ve made this twice, and we still can’t get enough of it. I gave some of this cake away to friends and they all loved it! The first time I made this cake Chicken Legs was out of town. He had a piece when he got home and asked what kind of cake it was. I started telling him about it. When I was done he said “Great. All I heard was that I am getting my daily dose of vegetables.” Ha! I like his thinking! 🙂

How to Make Pumpkin Spice Poke Cake with Caramel Sauce

This cake is super easy to make. Start with a box of cake mix. Make the cake mix and add some pumpkin spice and canned pumpkin. Pour the batter into a 9×13-inch cake pan and bake as directed on the package. As soon as the cake comes out of the oven, poke holes all over the top of it. You can use a fork, straw, or wooden spoon handle. Combine sweetened condensed milk and caramel sauce. Pour the caramel mixture over the hot cake. Cool completely. 

Once the cake has cooled, top it with some toffee bits and cool whip. I like to drizzle the cake with some extra caramel sauce. It looks good and tastes great too! Store the cake in the refrigerator until ready to serve.

• Can use any flavor cake mix you prefer. Yellow, Butter pecan, spice cake mix all work great.
• Make sure to use pureed pumpkin and NOT pumpkin pie filling.
• I like to make this cake the day before serving and let it chill overnight.
• Store any leftovers in the refrigerator.
• Can use low-fat or fat-free Cool Whip.
• I used a jar of Smuckers caramel ice cream topping.

Pumpkin Cake for Dessert

This cake is a favorite at all of our fall get-togethers and holiday meals. It is great for potlucks. It is easy to transport and everyone loves this easy cake. We are having this for Thanksgiving (and probably Christmas too). I can not wait!

We all know that you can’t have just one dessert at the holidays, so here are a few of our favorite dessert recipes from the blog that go great with this yummy poke cake:

Dessert

Easy Oreo Dip (Only 4 Ingredients)

Easy Oreo Dip – only 4 ingredients and ready in minutes!!! This stuff should come with a warning label –…

Cake

Poppy Seed Coconut Cake

Poppy Seed Coconut Cake – seriously delicious! Only a few simple ingredients make this delicious cake. Butter pecan cake mix,…

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Georgia Peanut Pie

Georgia Peanut Pie – very similar to a pecan pie but with raw peanuts! SO good! This pie is SO…

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Cream Cheese Carrot Bundt Cake

Cream Cheese Carrot Bundt Cake – only a few simple ingredients make this delicious cake. Cake with a can of…

Recipe Print Recipe

Pumpkin Spice Poke Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Pumpkin Spice Poke Cake – seriously delicious! Yellow Cake, pumpkin, pumpkin spice, caramel sauce, sweetened condensed milk, toffee bits, and cool whip. Even pumpkin haters LOVE this easy cake! Great for all your Fall get-togethers. A real crowd pleaser! #cake #pokecake #Pumpkin #pumpkincake

Equipment:

• 9×13-inch Cake Pan
• 9×13-inch Baking Dish

Ingredients:

• 1 box yellow cake mix, plus ingredients to make the cake
• 1 cup pumpkin puree
• 1 tsp pumpkin spice
• 1 (12.25-oz) jar caramel ice cream topping
• 1 (14-oz) can sweetened condensed milk
• 1 cup Heath toffee bits
• 1 (8-oz) tub Cool Whip

Instructions:

• Prepare cake mix according to package directions. Stir in pumpkin puree and pumpkin spice. Bake cake in a 9×13-inch pan according to direction on the package.
• While the cake is baking, mix condensed milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork, straw, or end of a wooden spoon. Pour milk mixture over the cake. Allow cake to cool completely.
• Sprinkle half of the Heath bits over cake. Spread Cool Whip over the top, then sprinkle the remaining Heath bits on top. Drizzle cake with more caramel sauce, if desired
• Chill for at least 4 hours to overnight.

Notes:

• Can use any flavor cake mix you prefer. Yellow, Butter pecan, spice cake mix all work great.
• Make sure to use pureed pumpkin and NOT pumpkin pie filling.
• I like to make this cake the day before serving and let it chill overnight.
• Store any leftovers in the refrigerator.
• Can use low-fat or fat-free Cool Whip.
• I used a jar of Smuckers caramel ice cream topping.

Plain Chicken

https://www.plainchicken.com/pumpkin-spice-poke-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph