Pumpkin Poke Cake

5 from 1 vote

Pumpkin Poke Cake is a soft, spiced cake soaked in sweetened condensed milk and caramel, finished with light whipped cream and a sprinkle of crunchy toffee.

Prep Time25

Cook Time30

Chilling Time4

Total Time4 55

Course: Dessert, Snack

Cuisine: American

Keyword: 7 layer pumpkin bars, pumpkin gooey bars

Servings: bars

Author: Chelsea Lords

Cost: $13.53

Equipment

Sheet pan (15" x 10") 9 x 13-inch
Hand mixer

Ingredients

Cooking spray

Cake

1 (13.25-ounce) box yellow cake mix
1 (3.4-ounce) package vanilla pudding mix
1/2 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons pumpkin pie spice

Toppings

1 (14-ounce) can sweetened condensed milk
1 jar (12.25-ounces) caramel topping divided
1 cup toffee bits
1 (8-ounce) tub frozen whipped topping fully thawed

US - Metric

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Spray the parchment paper with cooking spray.
In a large bowl, combine ingredients listed under "cake". Use a hand mixer to beat until smooth. Pour the batter into the prepared pan. Bake according to package directions. Check for doneness by inserting a toothpick—if it comes out clean or with moist crumbs, the cake is done.
Remove cake from oven and let cool for 30 minutes. Use a firm metal straw or wooden skewer to poke holes all over the cake.
Pour the sweetened condensed milk over the cake and gently spread it with a spatula. Drizzle half of the caramel topping (just eyeball it) over the cake, and spread with a spatula. Let both seep into the holes. Cover and cool the cake completely.
Once cooled, spread the whipped cream on top. Drizzle the remaining caramel over the whipped cream (you can use a zip-top bag with the tip cut off for easy piping). Finish by sprinkling with toffee bits.
Cover and chill for at least 4 hours or overnight before serving. Cut into bars and enjoy!

Video

Notes

Make Clean Cuts: Use a sharp knife, warm it in hot water, dry it, and repeat between each cut for smooth slices.

Storage: Store Pumpkin Poke Cake covered tightly in the fridge. It's a great make-ahead dessert and tastes even better the next day. Best enjoyed within 3-4 days.

Nutrition