Description
A melt-in-your-mouth, ultra-moist pumpkin poke cake everyone will rave about!
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 container Cool Whip (8 oz)
- ½ bag Heath toffee bits (about 8 oz)
- Caramel sundae sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, stir together yellow cake mix and pumpkin puree until smooth — batter will be thick. Spread into a greased 9×13 baking pan.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool 5–10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake. Pour the sweetened condensed milk evenly over the cake, letting it soak into holes. Cool completely.
- Spread Cool Whip evenly on top. Drizzle caramel sauce generously and sprinkle with Heath toffee bits.
- Refrigerate at least 1 hour before serving (overnight is even better).
Notes
- Add extra caramel + toffee before serving.
- Serve cold for creamy, dreamy texture.
- Great for fall parties, Thanksgiving, potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg