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–+ servings

Caramel Toffee Pumpkin Poke Cake

Easy pumpkin poke cake soaked in caramel and condensed milk, topped with toffee bits and fluffy whipped topping. A crowd-pleasing dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 535
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 box yellow cake mix standard size, about 15.25 ounces
  • 1 cup pumpkin puree unsweetened
  • 1 teaspoon pumpkin pie spice
  • 1 jar caramel ice cream topping 12.25 ounces, or thick caramel sauce
  • 1 can sweetened condensed milk 14 ounces
  • 1 cup toffee bits such as Heath bits, or chopped chocolate-covered toffee
  • 1 container frozen whipped topping 8 ounces, thawed, or stable homemade whipped cream

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Make the cake batter according to the box directions, then stir in the pumpkin puree and pumpkin pie spice until smooth. Pour into the prepared dish and bake for the time stated on the package, or until a toothpick inserted in the center comes out clean.
  2. While the cake bakes, stir the condensed milk and caramel topping together in a medium bowl until thoroughly blended. When the cake is still warm from the oven, poke deep holes all over with a fork, a straw, or the end of a wooden spoon. Slowly pour the caramel-milk mixture over the cake, using all of it to fill the holes. Let the cake cool completely.
  3. After the cake has cooled, sprinkle half of the toffee bits across the top. Spread the whipped topping evenly over the cake. Scatter the remaining toffee bits over the whipped topping, and drizzle with extra caramel sauce if you like.
  4. Cover the pan and chill in the refrigerator for at least 4 hours, or overnight, before slicing and serving.

Nutrition

Calories: 535kcalCarbohydrates: 71gProtein: 7gFat: 22gSaturated Fat: 9gCholesterol: 46mgSodium: 570mgFiber: 2gSugar: 58g

Notes

For a richer flavor, use real whipped cream stabilized with a little powdered sugar. The cake can be made a day ahead; keep it refrigerated until ready to serve. Cover any leftovers with plastic wrap and store in the fridge for up to 4 days. Don't skip the chilling time, it lets the cake absorb all the sauce. If you are short on time, 4 hours works but overnight is even better. To make cutting easier, wipe your knife clean between slices. You can substitute pumpkin pie spice with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves.

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