Pumpkin season is upon us, folks. Whether you love it or hate it, each year the pumpkin spice culture grows. According to Eater, pumpkin sales are consistently on the rise. Yes, I am in the “I love pumpkin spice lattes” group. Every year I make the most amazing pumpkin cake. Not only is it easy and delicious, people will absolutely love it. It is moist and packed with flavor. I made some this past weekend for the friend I was working with. She asks for it every year since I started baking it.
The cake is seriously easy to whip up. You don’t need many supplies. All you need for the cake itself is a box of cake mix (I use yellow) and a can of pumpkin. Throw them in a bowl and mix. Bam! Done. Bake it like usual and let it cool. Then, poke it full of holes.
This will allow the cake to soak up all of the goodness that you are about to top it with. Pour a can of sweetened condensed milk and a bit of caramel sauce over the top of it. Put the cake in the fridge and let if set for a bit.
When you take your cake out, top it with cool whip, more caramel sauce and toffee bits (crushed up Butterfinger bars will work well too)! Put it back in the fridge for a bit to let all of the flavors soak in. I usually leave mine in over night.
You will definitely want to bake this again. The milk and the caramel make the cake almost pudding like. It melts in your mouth. Drop a comment and let me know what you think if you try it! Happy Fall ya’ll.
Pumpkin Caramel Poke Cake
- 1 Can Pumpkin
- 1 Box Yellow Cake Mix
- 1 Can Sweetened Condensed Milk
- 1 Cup Caramel Sauce, Divided
- 1 Tub Cool Whip
- 1 Cup Toffee Bits
Preheat oven to 350.
Empty cake mix and pumpkin in bowl and blend until mixed. Pour batter into buttered 9x13 dish and bake for 25 minutes. Remove from oven and set aside to cool.
Using the back of a wooden spoon or chopstick, poke holes all over the cake. Pour condensed milk and 1/2 of the caramel evenly over cake. Put in refrigerator for 1 hour.
Remove cake from fridge and top with cool whip. Leave the cool whip on the counter for a few minutes before topping for am easier spread. Drizzle the remaining caramel over cake and sprinkle toffee bits on top. Refrigerate for several hours or overnight.