Description
An ultra-moist, indulgent pumpkin poke cake topped with sweetened condensed milk, whipped topping, caramel, and toffee bits. Easy, no-mixer required!
Ingredients
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1 box yellow cake mix
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1 can (15 oz) pumpkin puree
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2 tbsp brown sugar
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1 tsp pumpkin pie spice
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1 can (14 oz) sweetened condensed milk
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1 tub (8 oz) whipped topping (Cool Whip or stabilized whipped cream)
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1 cup toffee bits (or chopped Heath/Skor bars)
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1 cup caramel sauce
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Optional: sea salt flakes, chopped pecans
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
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In a bowl, mix cake mix, pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
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Pour into pan and bake for 20–25 minutes. Let cool for 15 minutes.
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Poke holes over the cake (about 1 inch apart).
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Pour sweetened condensed milk evenly over the cake.
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Chill for 30 minutes to allow the milk to soak in.
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Spread whipped topping evenly over the chilled cake.
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Top with toffee bits and drizzle with caramel sauce.
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Chill for at least 3 hours or overnight before serving.
Notes
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Don’t overmix the batter—gentle folding keeps it light.
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Chill overnight for best flavor and texture.
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Make it ahead for parties or holidays.
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Substitute chocolate cake mix for a richer variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 445 kcal
- Sugar: 52g
- Sodium: 413mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 83g
- Fiber: 2g
- Protein: 5g