If you love the cozy flavors of fall wrapped up in a dessert that’s both indulgent and unexpectedly simple, then you are going to adore this Pumpkin Poke Cake with Caramel and Toffee Recipe. Imagine a moist pumpkin-infused cake that’s gently punctured to soak up a luscious caramel and sweetened condensed milk mixture, topped with fluffy Cool Whip and crunchy toffee bits—each bite delivering warmth, creaminess, and a buttery crunch all at once. It’s the perfect way to celebrate pumpkin season or bring a smile to any gathering with minimal effort and maximum flavor.
Ingredients You’ll Need
Don’t let the few ingredients fool you; each one plays a vital role in creating that irresistible texture and flavor harmony. From the pumpkin puree adding natural moisture and autumnal taste to the Heath toffee bits providing delightful crunch, these simple essentials come together to form a dessert you’ll want to make again and again.
- Yellow cake mix: The base of the cake, providing a tender crumb and buttery flavor that pairs perfectly with pumpkin.
- Pumpkin puree: Adds moisture and that signature fall flavor without overpowering the cake’s sweetness.
- Pumpkin spice: A warming blend of cinnamon, nutmeg, and clove to enhance the pumpkin’s natural taste.
- Caramel ice cream topping: Brings rich, buttery sweetness that seeps deep into the cake’s pores for extra gooeyness.
- Sweetened condensed milk: Adds creaminess and helps the caramel soak evenly into the cake.
- Heath toffee bits: Crunchy texture and a hint of buttery toffee flavor to contrast the soft cake and smooth toppings.
- Cool Whip: Light, airy topping that balances the rich layers underneath with a creamy finish.
How to Make Pumpkin Poke Cake with Caramel and Toffee Recipe
Step 1: Mix and Bake the Pumpkin Cake
Start by preparing your yellow cake mix according to the package instructions, but here’s the secret that elevates it: stir in the pumpkin puree and pumpkin spice. This transforms a traditional cake into a moist, fragrant pumpkin masterpiece. Pour the batter into a 9×13-inch pan and bake as directed. The pumpkin keeps everything wonderfully tender and bursting with fall flavor.
Step 2: Create the Caramel Milk Mixture and Poke the Cake
While your cake is baking, whisk together the sweetened condensed milk and caramel topping until smooth and well combined. Once the cake comes out of the oven, and while it’s still hot, poke holes all over the surface using a fork, straw, or the handle of a wooden spoon. This step is crucial—it allows the luscious caramel milk mixture to seep into every nook, making the cake incredibly moist and gooey.
Step 3: Pour the Mixture and Add Toffee Bits
Slowly pour the caramel and condensed milk mixture over the warm cake, letting it soak down into those little holes you’ve made. Once absorbed, sprinkle half of the Heath toffee bits across the top for that first layer of crunch. The contrast in texture here starts showing just how thoughtfully this dessert is built.
Step 4: Top with Cool Whip and Remaining Toffee
Spread a generous layer of Cool Whip evenly over the toffee bits, creating a light and creamy crown atop the cake. Finally, sprinkle the remaining Heath toffee bits over the Cool Whip and drizzle extra caramel sauce for an added touch of decadence. This luscious topping combo adds stunning flavor and texture contrasts that make every bite sensational.
Step 5: Chill to Perfection
Pop the cake into the refrigerator for at least 4 hours or overnight. This chilling step allows all those wonderful flavors to meld together and firm up the Cool Whip topping, resulting in a perfectly set, dreamy dessert that slices beautifully and tastes even better than it looks.
How to Serve Pumpkin Poke Cake with Caramel and Toffee Recipe
Garnishes
For an extra special touch, sprinkle a little cinnamon or nutmeg on top just before serving or add a few whole Heath chunks for an inviting contrast. A drizzle of warmed caramel sauce right before cutting adds a wow factor that guests will love. Fresh whipped cream or a dusting of powdered sugar can also brighten up each slice visually and flavor-wise.
Side Dishes
This cake is a star on its own, but pairing it with a scoop of creamy vanilla ice cream or a dollop of cinnamon-spiced whipped cream takes the indulgence to the next level. A simple cup of chai tea or coffee complements the sweet, spicy notes beautifully, making it a perfect after-dinner treat or afternoon indulgence.
Creative Ways to Present
Want to impress at a party? Serve the pumpkin poke cake in individual glass trifle cups layered with extra caramel drizzle and a handful of toffee bits on top. Or, cut into bite-sized squares and place on decorative skewers for a fun, shareable dessert option. Presentation really amps up the excitement around this delightfully rich pumpkin poke cake with caramel and toffee recipe.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin poke cake with caramel and toffee recipe is easy to store and keeps well in the fridge. Simply cover the cake tightly with plastic wrap or transfer to an airtight container. It maintains its moist texture and flavor for up to 4 days if properly refrigerated.
Freezing
You can freeze this cake if you want to prepare it in advance or save extra portions. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to keep the toppings intact and creamy.
Reheating
This cake is best served chilled but if you prefer a warm slice, gently microwave individual servings for 10-15 seconds. Avoid overheating to keep the Cool Whip from melting completely—just enough to soften and release the sweet aromas of pumpkin, caramel, and toffee.
FAQs
Can I use homemade pumpkin puree for this recipe?
Absolutely! Homemade pumpkin puree works beautifully and can add a fresher flavor, just make sure it’s well strained if too watery to maintain the cake’s texture.
What if I don’t have pumpkin spice on hand?
No worries! You can make a simple substitute by mixing cinnamon, nutmeg, ginger, and cloves in equal parts to get that warm, spicy pumpkin flavor.
Is there a substitute for Cool Whip?
Yes, you can use homemade whipped cream or a dairy-free whipped topping depending on your preference, but Cool Whip offers a light texture that holds perfectly on this cake.
Can I make this cake gluten-free?
You can if you use a gluten-free yellow cake mix and double-check all other ingredients for gluten content. The method and delicious results will be the same.
Why do I need to poke holes in the cake?
Poking holes creates little pockets that allow the caramel and condensed milk mixture to soak in deeply, ensuring every bite is moist, rich, and irresistibly gooey—this step is key to the poke cake magic.
Final Thoughts
I hope this Pumpkin Poke Cake with Caramel and Toffee Recipe inspires you to bring a slice of cozy autumn joy to your table. It’s one of those recipes that feels like a warm hug—simple to make but irresistibly delicious. So grab your ingredients, invite your favorite people, and create some sweet memories with every bite!
Print
Pumpkin Poke Cake with Caramel and Toffee Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Poke Cake is a moist yellow cake infused with pumpkin puree and warm pumpkin spice, baked to perfection and then soaked with a luscious mixture of sweetened condensed milk and caramel ice cream topping. Topped with Cool Whip and crunchy Heath toffee bits, it’s a deliciously rich and festive dessert perfect for fall gatherings or any time you crave a seasonal treat.
Ingredients
Cake Ingredients
- 1 box yellow cake mix (plus ingredients required to prepare the cake as per package directions)
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
Soaking Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12.25-oz) jar caramel ice cream topping
Topping
- 1 cup Heath toffee bits
- 1 (8-oz) tub Cool Whip
- Additional caramel ice cream topping for drizzling (optional)
Instructions
- Prepare the cake batter: Follow the yellow cake mix package instructions to prepare the batter. Stir in 1 cup of pumpkin puree and 1 teaspoon of pumpkin spice to the batter until fully combined for a seasonal twist.
- Bake the cake: Pour the batter into a 9×13-inch baking pan and bake as directed on the package, usually around 30-35 minutes or until a toothpick inserted comes out clean.
- Mix the soaking liquid: While the cake bakes, combine the 14-ounce can of sweetened condensed milk with the 12.25-ounce jar of caramel ice cream topping in a bowl and stir until well blended.
- Poke holes and soak: When the cake is done and still hot, poke holes all over the surface using a fork, straw, or the end of a wooden spoon. Pour the caramel and condensed milk mixture evenly over the entire cake, allowing it to soak in thoroughly. Let the cake cool completely before proceeding.
- Add toppings: Sprinkle half of the Heath toffee bits onto the soaked cake. Spread the entire 8-ounce tub of Cool Whip over the top evenly. Then sprinkle the remaining Heath toffee bits over the Cool Whip layer. For extra indulgence, drizzle additional caramel ice cream topping on top.
- Chill and serve: Refrigerate the cake for at least 4 hours, preferably overnight, to let all flavors meld and the cake set perfectly. Slice and serve chilled for a decadent fall-inspired dessert.
Notes
- You can substitute pumpkin pie spice if pumpkin spice is unavailable.
- Use store-bought pumpkin puree (not pumpkin pie filling) for best results.
- Make sure to poke enough holes evenly throughout the cake to allow thorough soaking.
- The cake must be completely cooled before adding Cool Whip to prevent melting.
- Heath toffee bits can be replaced with other crunchy toffee or butterscotch candy pieces if desired.
- For a stronger caramel flavor, drizzle extra caramel topping just before serving.
