Pumpkin Caramel Poke Cake
User Reviews
4.5
291 reviews
Excellent
Pumpkin Caramel Poke Cake
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Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
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Ingredients
- one 16.50-ounce box spice cake mix
- one 15-ounce can pumpkin puree not pumpkin pie mix
- 1 large egg
- ⅓ cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- one 12-ounce can sweetened condensed milk
- one 12-ounce jar caramel sundae topping
- one 8-ounce container whipped topping thawed (I used fat free)
- ½ cup Toffee bits
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce (storebought or homemade
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
- Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
- Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Notes
- Storage: Cake will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1
Calories
514kcal
(26%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
14g
Cholesterol
64mg
(21%)
Sodium
220mg
(9%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 514kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 64mg | 21% |
| Sodium | 220mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
291 reviews
Excellent
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