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
1box yellow cake mix,plus ingredients to make the cake
1(12.25-oz)jar caramel ice cream topping
1(14-oz)can sweetened condensed milk
1cupHeath toffee bits
1(8-oz)tub Cool Whip
Prepare cake mix according to package directions. Stir in pumpkin puree and pumpkin spice. Bake cake in a 9x13-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.
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.