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Moist Caramel Pumpkin Poke Cake

A decadent slice of pumpkin poke cake topped with whipped cream, caramel drizzle, and chopped nuts.
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Make this incredibly moist Pumpkin Poke Cake, soaked in rich caramel sauce and topped with creamy frosting. It is a simple autumn dessert perfect for Thanksgiving gatherings.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 package whipped topping (8 oz)
  • 1/2 bag Heath bits (8 oz)
  • Caramel sundae sauce for drizzling

Instructions

  1. Prepare the yellow cake mix according to the package directions, substituting the required liquid with pumpkin puree for added moisture.
  2. Bake the cake in a 9×13 inch pan until a toothpick inserted in the center comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface, spacing them about one inch apart.
  4. Pour the entire can of sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
  5. Chill the cake for at least one hour, or until completely cool.
  6. Once chilled, drizzle a generous amount of caramel sundae sauce over the top of the cake.
  7. Spread the whipped topping evenly over the caramel layer.
  8. Sprinkle the Heath bits over the whipped topping before serving.

Notes

  • For an extra rich flavor, use a spice cake mix instead of yellow cake mix.
  • If you want a cream cheese frosting layer instead of whipped topping, prepare a standard cream cheese frosting and spread it over the cooled cake before adding the final toppings.
  • This cake tastes best when made ahead of time, allowing the caramel to fully penetrate the cake.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-poke-cake/