Pumpkin Spice Poke Cake Recipe
A moist pumpkin cake is made even better when soaked with a sweetened condensed milk and caramel drizzle but it is the whipped topping and toffee bits that really take it over the top.
Servings: 16 servings
Ingredients
Pumpkin Cake
- 1 box spice cake mix {13.25 ounces}
- 15 ounces pumpkin puree
- 4 large eggs
- ⅓ cup vegetable oil
- ¼ cup sour cream
Toppings
- 14 ounces sweetened condensed milk
- 16 ounces caramel sauce
- 8 ounces whipped topping
- 1 cup toffee bits
Instructions
Pumpkin Cake
- Preheat the oven to 350 degrees.
- Combine the cake mix, pumpkin, eggs, oil and sour cream in a large bowl and mix together using an electric mixer. Spray the 9x13 baking pan generously with nonstick cooking spray. Pour batter into the prepared bundt pan and spread into an even layer. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter}.
- Let the cake cool for 10 minutes. Then poke holes in the top of the cake {I like to use the end of a wooden spoon}. Slowly pour the sweetened condensed milk over the top of the cake and then pour the caramel sauce.
- Once the cake is completely cooled, spread the top with whipped topping and sprinkle with toffee bits.
Notes
Store in the refrigerator for up to 3 days or in the freezer for up to 3 months without the toppings.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 69g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 391mg | Potassium: 319mg | Fiber: 1g | Sugar: 58g | Vitamin A: 4500IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg