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Pumpkin Poke Cake

Pumpkin poke cake is a caramel-soaked spiced cake baked in a 9x13 pan, then poked and filled so the caramel absorbs into every hole. Topped with whipped topping and toffee bits, it’s a creamy, autumn dessert with a sweet caramel drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix (plus egg and oil as directed)
  • 1 box (15.25 oz) spice cake mix Use the egg and oil amounts listed on the box instructions.
Pumpkin puree and pumpkin pie spice
  • 0.5 cup pumpkin puree Added to the batter before baking.
  • 1 tsp pumpkin pie spice Added to the batter for warm spiced flavor.
Caramel and toppings
  • 1 cup caramel sauce For poking and soaking into the cake.
  • 8 oz whipped topping Thawed Cool Whip style topping.
  • 1 cup toffee bits Heath-style toffee bits for topping.
  • 1 extra caramel For final drizzle over the whipped topping and toffee bits.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Bake the spiced pumpkin cake
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. In a large bowl, prepare the spice cake mix according to box directions, then stir in pumpkin puree and pumpkin pie spice until smooth.
  3. Pour the batter into the prepared 9x13 pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Poke and soak with caramel
  1. Transfer the hot cake to a heat-safe surface.
  2. While the cake is still hot, poke holes all over using the handle of a wooden spoon.
  3. Pour the caramel sauce over the hot cake, letting it soak into the holes completely.
  4. Refrigerate the cake for 1 hour, until the caramel is absorbed and the cake cools down.
Top and chill
  1. Spread the whipped topping evenly over the chilled cake.
  2. Scatter the toffee bits over the whipped topping and drizzle with extra caramel.
  3. Refrigerate for at least 1 more hour before serving.

Notes

Pro tip: poke the holes right away while the cake is hot so the caramel fully penetrates. Refrigerate covered up to 3 days; freezing is not recommended because the whipped topping texture can change. If you want a lighter option, use light whipped topping and reduce caramel by using 3/4 cup for soaking (still poke and add extra drizzle to taste).