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4.5 from 291 votes

Pumpkin Caramel Poke Cake

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!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 514 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
  5. 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.
  6. Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. 
  7. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  8. 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.
  9. 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

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

% 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.