Pumpkin Caramel Poke Cake
User Reviews
4.5
Pumpkin Caramel Poke Cake
Description
The cake begins with a spice cake mix combined with pumpkin puree, egg, vegetable oil, and pumpkin pie spice. Once baked until firm yet tender, the surface is poked with evenly spaced holes so the sweetened condensed milk mixed with caramel topping can soak in, moistening the crumb. This technique intensifies the caramel flavor throughout.
After soaking, the cake is topped with whipped topping to provide creamy contrast and decorated with toffee bits and mini semi-sweet chocolate chips, adding texture and chocolate notes. The recipe uses a 9x13-inch pan, yielding a sheet cake shape that's easy to cut and serve.
Refrigerate leftovers to keep the cake moist and fresh. It works well as a seasonal dessert for gatherings.
Ingredients
- spice cake mix
- pumpkin puree not pumpkin pie mix, 15-ounce can
- 1 egg large
- ⅓ cup canola oil or vegetable oil
- 2 teaspoons pumpkin pie spice
- sweetened condensed milk one 12-ounce can
- caramel sundae topping 12-ounce jar
- whipped topping thawed (I used fat free, one 8-ounce container
- ½ cup Toffee bits
- ½ cup chocolate chips mini, semi-sweet
- 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
- Store the cake in an airtight container in the refrigerator for up to 5 days to maintain moisture and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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