If you’re craving a dessert that’s the perfect blend of cozy fall flavors and indulgent textures, look no further than this Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe. It takes humble pumpkin puree and turns it into a moist, spiced cake that’s soaked with sweetened condensed milk, then topped with pillowy whipped cream, crunchy toffee bits, and rich caramel sauce. This cake isn’t just a treat for your taste buds but also a stunning centerpiece for any gathering, offering layers of flavor and texture that keep everyone coming back for another slice.
Ingredients You’ll Need
These ingredients come together effortlessly but each has a vital role in making sure the Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe is bursting with flavor, texture, and inviting color. From the warm spices to the sweet condensed milk soaking into the cake, every component shines.
- Pumpkin puree: Adds natural moisture and that signature pumpkin flavor that sets the tone for fall.
- Yellow cake mix: Keeps the cake light and tender while making preparation a breeze.
- Brown sugar: Provides a deep sweetness with a hint of molasses to complement the pumpkin.
- Cinnamon, ground ginger, nutmeg: These warming spices create the classic pumpkin spice profile we all love.
- Sweetened condensed milk: The secret ingredient for soaking the cake and creating that luxuriously moist texture.
- Whipped cream (or thawed Cool Whip): Adds creamy lightness to balance the richness.
- Caramel sauce: Drizzled on top for sticky, buttery sweetness that seals the deal.
- Toffee bits: The delightful crunchy surprise that adds texture and a hint of buttery brittleness.
How to Make Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit and generously spray a 9×13-inch baking dish with non-stick spray. This ensures your cake won’t stick and will bake evenly, the perfect foundation for the layers to come.
Step 2: Mix Your Batter
In a large mixing bowl, combine the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg. Whisk or use a mixer until the batter is smooth and well blended. The spices will perfume your kitchen instantly, making the whole process even more inviting.
Step 3: Spread and Bake
The batter will be thicker than a traditional cake batter but that’s exactly what you want. Pour it into the prepared dish and smooth it out with a spatula so it bakes evenly. Pop it into the oven and bake for 20 to 25 minutes. When a toothpick inserted in the center comes out clean, you’re ready for the next step.
Step 4: Cool and Poke
Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then, use the round end of a wooden spoon or spatula to gently poke holes about every inch apart across the cake’s surface. These holes let the sweetened condensed milk seep right into the cake, creating that signature moistness.
Step 5: Pour and Chill
Slowly pour the sweetened condensed milk over the cake, letting it fill all those little holes you made. The cake will sip up the milk like a dream. Once poured, place the cake in the refrigerator for at least 30 minutes to allow the flavors to meld and the milk to absorb fully.
Step 6: Whip and Top
After chilling, spread the whipped cream evenly over the cold cake to add a fluffy, creamy layer. Next, sprinkle the toffee bits generously over the top for that irresistible crunch. Finally, drizzle caramel sauce in a ribbon around the surface to elevate both the flavor and appearance.
Step 7: Final Chill
Return the cake to the refrigerator and let it rest for at least 3 hours, though overnight is even better. This chilling step helps all the flavors develop fully and the texture set perfectly. Patience is key to achieving that melt-in-your-mouth magic.
How to Serve Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe
Garnishes
For an extra special touch, sprinkle a little ground cinnamon or nutmeg dust over the whipped cream just before serving. Adding a few extra toffee bits or miniature caramel swirls can make it look like you just lifted it from a gourmet bakery.
Side Dishes
This Pumpkin Poke Cake pairs beautifully with a hot cup of coffee or a spiced chai latte, the warm drinks complementing the dessert’s notes perfectly. For a festive occasion, consider serving it alongside a scoop of vanilla bean ice cream for a dreamy contrast.
Creative Ways to Present
Try serving the poke cake in individual ramekins or clear glasses to highlight the enticing layers inside. Another fun presentation is to use decorative cake stands dressed with autumn leaves or cinnamon sticks to make your dessert table truly inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Poke Cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days while retaining its moist and creamy texture.
Freezing
This cake doesn’t freeze as well once topped with whipped cream and caramel, since those toppings can separate. If you want to freeze it, do so before adding the whipped cream and toppings, wrapping it well to avoid freezer burn. Thaw overnight in the fridge before finishing with toppings.
Reheating
Because the magic is in the chilled, creamy texture, it’s best to serve this cake cold. If desired, you can let slices sit at room temperature for about 15 minutes to soften slightly before serving, but avoid microwaving since it will break down the delicate whipped cream topping.
FAQs
Can I make this cake without pumpkin puree?
Pumpkin puree is the star here, giving the cake its moist texture and signature flavor. Swapping it out would change the cake significantly, but you might experiment with sweet potato puree for a similar effect.
What if I don’t have toffee bits? Can I substitute something else?
Definitely! Chopped nuts like pecans or walnuts add great crunch and a complementary flavor. For a twist, try crushed pretzels or even a sprinkle of crushed cookies for texture.
Is there a dairy-free alternative for the whipped cream?
Yes, coconut whipped cream or other plant-based whipped toppings work well and keep the dessert dairy-free while maintaining that light, fluffy finish.
How far in advance can I make this cake?
This cake is actually better after sitting overnight, so making it a day ahead is perfect. Just remember to add the whipped cream and toppings just before serving if you’re planning on keeping it longer.
Can I use homemade pumpkin pie spice instead of individual spices?
Absolutely! One to two teaspoons of pumpkin pie spice can replace the cinnamon, ginger, and nutmeg mixture to streamline your spice blend without losing flavor.
Final Thoughts
There’s something wonderfully comforting about a Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe that brings fall right into your kitchen, no matter the season. It’s easy to make, endlessly delicious, and truly a dessert that feels like a warm hug on a plate. I can’t wait for you to try it and share it with the people you love – it’s sure to become your new favorite too!
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Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 3 hours 35 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Infused with warm spices and rich pumpkin puree, the cake is baked to perfection then poked to allow a luscious sweetened condensed milk soak. Topped with whipped cream, crunchy toffee bits, and drizzled caramel sauce, this indulgent treat is sure to impress.
Ingredients
Cake Batter
- 15 ounces pumpkin puree
- 1 box yellow cake mix
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
Topping and Filling
- 14 ounces sweetened condensed milk
- 2 cups whipped cream (or 8 ounces Cool Whip, thawed)
- 1 cup caramel sauce
- 8 ounces toffee bits
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray to ensure the cake doesn’t stick.
- Mix the Batter: In a large bowl, combine the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ground ginger, and nutmeg. Mix thoroughly using a stand mixer or hand mixer until the batter is smooth.
- Pour and Spread Batter: Pour the thick batter into the prepared baking dish. Use a spatula to spread it evenly across the pan.
- Bake: Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
- Make Holes: Using the rounded end of a wooden spoon or spatula, poke holes about every inch across the surface of the cake, but don’t poke all the way through the bottom.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes for maximum flavor and moisture.
- Chill: Refrigerate the cake for at least 30 minutes to let the condensed milk soak fully into the cake.
- Top with Whipped Cream: Spread the whipped cream or thawed Cool Whip evenly over the top of the chilled cake.
- Add Toppings: Sprinkle the toffee bits generously over the whipped cream, then drizzle the caramel sauce on top.
- Final Chill: Place the cake back into the refrigerator and allow it to chill for a minimum of 3 hours. For best results, make it the day ahead and let it refrigerate overnight.
Notes
- You can substitute Cool Whip for whipped cream if desired, but allow it to thaw completely before spreading.
- Use fresh pumpkin puree for a more natural flavor or canned pumpkin puree for convenience.
- Make sure not to poke holes too deeply, or the sweetened condensed milk will pool at the bottom.
- The cake tastes better the next day as the flavors meld and the moisture sets in.
- Store leftovers covered in the refrigerator for up to 4 days.
