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Pumpkin Poke Cake with Caramel, Toffee Bits, and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Pour and Spread Batter: Pour the thick batter into the prepared baking dish. Use a spatula to spread it evenly across the pan.
  4. Bake: Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool Slightly: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
  6. 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.
  7. 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.
  8. Chill: Refrigerate the cake for at least 30 minutes to let the condensed milk soak fully into the cake.
  9. Top with Whipped Cream: Spread the whipped cream or thawed Cool Whip evenly over the top of the chilled cake.
  10. Add Toppings: Sprinkle the toffee bits generously over the whipped cream, then drizzle the caramel sauce on top.
  11. 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.

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Find it online: https://quickhomedishes.com/pumpkin-poke-cake-with-caramel-toffee-bits-and-whipped-cream-recipe/