Share it on your social network:

Or you can just copy and share this url
 

Ingredients

Adjust Servings:
1 Yellow Cake Mix
14oz Can Pumpkin Puree
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Ginger
1/8 Tsp Ground Cloves
1 Can Condensed Milk
1 Cup Heavy Cream
1/2 Cup Powdered Sugar
1 Cup Heath Bar Bits
Caramel Ice Cream Topping

Nutritional Facts

Not Available
***Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
 

Pumpkin Poke Cake

with toffee bits

Sweet Taste of Pumpkin

  • 240 min
  • Serves 12
  • Easy
  • This Recipe Has Not Been Reviewed Yet.

Ingredients

Share
This Pumpkin Poke Cake is the perfect dessert for the fall season. This recipe is similar to my Black Forest Poke Cake and my Almost Better than Sex Poke Cake but with great Pumpkin flavor.
 

How to Make this Recipe

1
Done

Preheat oven to 350°F.

2
Done

Grease a 9 x 9 baking dish and set aside.

3
Done

make the cake

In a large mixing bowl, mix together the yellow cake mix (do not add the other ingredients on the cake mix box), pumpkin puree and the spices until a batter forms.

4
Done

Pour batter into the prepared baking dish and bake for 35 to 40 minutes or until a toothpick inserted comes out clean.  Let the cake cool completely after baking before starting next step.

5
Done

Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the can of the sweetened condensed milk over the cake, filling all the holes.

6
Done

Refrigerate for 1 hour or until the sweetened  condensed milk has soaked into the cake.

7
Done

MAKE THE FROSTING

In a mixing bowl, beat heavy cream using an electric mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of the cake.

8
Done

Sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake.

9
Done

Refrigerate for at least 3 hours before serving. Keep stored in the refrigerator.

Reviews for this Recipe

This Recipe Has Not Been Reviewed Yet.
Macaroni Coleslaw Salad
previous
Macaroni Coleslaw Salad
Canadian Nanaimo Bars
next
Canadian Nanaimo Bars

“When baking, follow directions. When cooking, go by your own taste.”

— Laiko Bahrs

Share this Recipe!

Recipes in your Inbox!
 
Subscribe
We will never SPAM you!
All Done! Make sure to leave us a Review below and post a picture of how it turned out!

Never Miss a Recipe !

Receive periodic emails from us with the awesome Recipes
SUBSCRIBE
close-link