Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Featuring a spiced pumpkin cake base infused with sweetened condensed milk, topped with fluffy whipped topping and crunchy toffee bits, it offers a delightful combination of textures and autumnal flavors. Easy to prepare and requiring minimal hands-on time, this poke cake is ideal for family dinners, holiday parties, or any occasion celebrating pumpkin season.
Ingredients
Cake
- 13.25 ounces spice cake mix
- 29 ounces plain, unsweetened pumpkin puree
Filling
- 14 ounces sweetened condensed milk
Topping
- 12 ounces frozen whipped topping, defrosted (such as Cool Whip)
- ½ cup Heath chocolate and toffee bits
- Caramel sauce (optional, for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with cooking spray to ensure the cake doesn’t stick.
- Mix Ingredients: In a large bowl, combine the spice cake mix and pumpkin puree. Use a silicone spatula to mix thoroughly until fully incorporated and smooth. Pour this batter evenly into the prepared baking pan.
- Bake the Cake: Place the pan in the oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top feels cakey to the touch. Avoid underbaking to prevent a doughy center.
- Cool and Poke Holes: Allow the cake to cool for 15 minutes. Then, gently poke holes about 2 inches apart all over the cake using the rounded handle of a spatula or wooden spoon. Be gentle as the cake is still warm and delicate.
- Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the cake, distributing it evenly so it seeps into the holes. The warmth of the cake helps the milk absorb well. Allow the cake to cool on the counter for 1½ hours to set.
- Top with Whipped Topping and Toffee Bits: Spread the defrosted whipped topping evenly over the cake’s surface. Then, sprinkle the Heath chocolate and toffee bits over the whipped topping for a crunchy finish.
- Chill and Serve: Refrigerate the cake for at least 8 hours or overnight to fully set and allow flavors to meld. Slice and serve chilled. Optionally, drizzle caramel sauce on each slice for added sweetness and decoration.
Notes
- Ensure the cake is fully cooked to avoid a doughy texture in the center.
- Be gentle when poking holes to prevent tearing the cake.
- For best results, chill the cake overnight to allow flavors to develop and toppings to set.
- You can substitute Heath bits with any other chocolate-toffee bits or your favorite crunchy topping.
- Caramel sauce is optional but highly recommended for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 350
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
