Pumpkin Caramel Poke Cake

I made this last night and am eating it for breakfast this morning. ;) Vegetable, right? It is SO GOOD! Thank you for sharing this recipe, Averie! I followed yours exactly except that I used regular-sized chocolate chips because that’s what we had. Phenomenal!

This is a showstopper of a pumpkin cake. It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. A mixture of sweetened condensed milk and caramel sundae topping is poured over holes you poke in the cake after baking. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes ever. The cake is finished with whipped topping, toffee bit, mini chocolate chips, and salted caramel sauce. The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft cake.

Yield : One 9X13-Inch Cake
Total Time :3+ Hours, FOR COOLING
Prep Time : 10 Minutes
Cook Time : About 27 TO 30 Minutes

  • one 16.50-ounce box spice cake mix
  • one 15-ounce can pumpkin puree (not pumpkin pie mix)
  • 1 large egg
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • one 12-ounce can sweetened condensed milk
  • one 12-ounce jar caramel sundae topping
  • one 8-ounce container whipped topping, thawed (I used fat free)
  • 1/2 cup toffee bits
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)

Get the directions ===>>  averiecooks.com

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