Pumpkin Caramel Poke Cake

Welcome to pumpkin season 2016. I’ve got quite the showstopper of a pumpkin cake for all you pumpkin fiends.

It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. If you need an easy pumpkin dessert, look no farther than this cake. I wish I had put it in my pumpkin cookbook. Everyone who tried it loved it.

Poke cakes get their name because after baking, you poke holes over the surface of the cake and flood it with a sweet mixture. Here it’s a mixture of sweetened condensed milk and caramel sundae topping.

Pumpkin baked goods are notoriously moist and tender. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes you’ll ever eat.

The cake is finished with whipped topping, toffee bits, mini chocolate chips, and salted caramel sauce.

The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft, melt-in-your-mouth cake.

Pumpkin Caramel Poke Cake

YIELD: ONE 9X13-INCH CAKE 

TOTAL TIME: 3+ HOURS, FOR COOLING 

PREP TIME: 10 MINUTES 

COOK TIME: ABOUT 27 TO 30 MINUTES

This is a showstopper of a pumpkin cake. It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. A mixture of sweetened condensed milk and caramel sundae topping is poured over holes you poke in the cake after baking. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes ever. The cake is finished with whipped topping, toffee bit, mini chocolate chips, and salted caramel sauce. The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft cake.

INGREDIENTS :

one 16.50-ounce box spice cake mix

one 15-ounce can pumpkin puree (not pumpkin pie mix)

1 large egg

1/3 cup canola or vegetable oil

2 teaspoons pumpkin pie spice

one 12-ounce can sweetened condensed milk

one 12-ounce jar caramel sundae topping

one 8-ounce container whipped topping, thawed (I used fat free)

1/2 cup toffee bits

1/2 cup mini semi-sweet chocolate chips

1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)

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