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–+ servings
piece of pumpkin poke cake on a white plate.
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Pumpkin Poke Cake

Pumpkin Poke Cake is a moist, decadent pumpkin cake soaked with caramel sauce and condensed milk, topped with pumpkin spice pudding, creamy whipped topping, caramel sauce, and toffee bits. Easy pumpkin dessert for fall baking or the holidays. 
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 299kcal
Author: Cara Lanz

Ingredients

  • 1 box yellow cake mix
  • 15 ounces canned pumpkin puree
  • ¼ cup oil
  • ½ cup water
  • 3 eggs
  • ½ cup sweetened condensed milk
  • ½ cup caramel sauce
  • 5.1 ounces instant vanilla pudding mix 6-serving size box
  • 2 ¼ cups cold milk
  • 1 heaping teaspoon pumpkin pie spice
  • 8 ounces Cool Whip
  • Optional toppings: more caramel sauce, toffee bits

Instructions

  • Preheat oven to 350. Spray bottom of a 9 x 13 pan with nonstick cooking spray.
    In a large mixing bowl, mix cake mix, pumpkin, oil, water, and eggs for 2 minutes on medium speed until well combined. Pour cake batter into prepared pan. Bake 26-31 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10-15 minutes.
  • Combine caramel sauce and condensed milk in a small bowl.
  • With a chopstick or handle of a wooden spoon, poke holes about an inch apart and halfway down into the cake. Immediately pour the caramel mixture over the cake. Spread the mixture evenly over the cake and into the holes.
  • Whisk or mix pudding mix and pumpkin spice. Add about half of the milk and whisk until smooth, then whisk in the rest of the milk for 2 minutes. Let it rest for a few minutes to slightly thicken. Evenly spread the pudding on top of the cake, pushing it down into the holes.
    Chill the cake at least 3-4 hours, but overnight is best.
  • Before serving, spread Cool Whip over the cake. Drizzle with caramel sauce and sprinkle with toffee bits.

Notes

  • Pumpkin poke cake is best served the next day after the cake has had time to soak up the caramel sauce. 
  • Add the toppings right before serving -- especially the Heath bits, as they get a bit soft. 
  • Don't poke the holes too close together, or the cake might get too soft and fall apart. 
 

Nutrition

Calories: 299kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 368mg | Potassium: 184mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4257IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg