Pumpkin Pie Kit Kat Poke Cake
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Pumpkin Pie Kit Kat Poke Cake
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The perfect mix of chocolate, pumpkin, soft, and crunchy!
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Ingredients
- 1 box yellow butter cake mix
- 1 cup cashew milk (or milk of your choice)
- 1 cup semi sweet chocolate chips
- 2 cups whipped topping
- 1 cup Pumpkin Pie Kit Kat bars crumbled
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Instructions
- Bake a yellow butter cake box cake mix according to directions on package.
- Allow cake to cool enough to handle. Using the back of a wooden spoon, poke holes throughout the cake - about 1 inch apart.
- Heat 1 cup of cashew milk (or milk of your choice) in a small saucepan and bring to a boil. As soon as it reaches a boil, remove from heat.
- Pour hot milk over 1 cup of chocolate chips in a heat-safe bowl. Whisk until chocolate melts and mixture is smooth.
- Pour chocolate mixture over your cake, making sure to pour some into each of the holes you made.
- Allow cake to cool completely, then cover with a generous layer of whipped topping.
- Crumble Pumpkin Pie Kit Kat bars over the top of your cake - we used about 10 bars, but you can use as many as you like.
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