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Pumpkin Pie Kit Kat Poke Cake

The perfect mix of chocolate, pumpkin, soft, and crunchy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Bake a yellow butter cake box cake mix according to directions on package.
  2. Allow cake to cool enough to handle. Using the back of a wooden spoon, poke holes throughout the cake - about 1 inch apart.
  3. 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.
  4. Pour hot milk over 1 cup of chocolate chips in a heat-safe bowl. Whisk until chocolate melts and mixture is smooth.
  5. Pour chocolate mixture over your cake, making sure to pour some into each of the holes you made.
  6. Allow cake to cool completely, then cover with a generous layer of whipped topping.
  7. 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.