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

Scale

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)

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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.