4.5 from 291 votes
Pumpkin Caramel Poke Cake
This Pumpkin Caramel Poke Cake features a spiced pumpkin cake pierced to absorb a caramel and sweetened condensed milk mixture, producing moist and flavorful layers. It’s finished with whipped topping and garnished with toffee bits and chocolate chips, delivering a balance of sweetness and texture that suits festive occasions or dessert after dinner.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
514 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days to maintain moisture and freshness.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 514
% 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.