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Pumpkin Poke Cake

Pumpkin poke cake is a moist spiced cake baked in a 9x13 pan, poked while hot, then soaked with caramel. Chill it until the caramel fully absorbs, then top with whipped topping and toffee bits.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake mix and batter
  • 1 box (15.25 oz) spice cake mix Use the mix labeled for one 9x13 cake; prepare as directed on the box for egg and oil.
  • 0.5 cup pumpkin puree Stir into the cake batter.
  • 1 tsp pumpkin pie spice Stir into the cake batter.
Caramel and toppings
  • 1 cup caramel sauce For poking; pour over the hot cake.
  • 8 oz whipped topping Thawed whipped topping (e.g., Cool Whip).
  • 1 cup toffee bits Scatter over whipped topping.
  • 1 extra caramel For drizzling on top at the end.
  • 1 count egg (as directed) Add according to the box instructions for the cake mix.
  • 1 count oil (as directed) Add according to the box instructions for the cake mix.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the spiced cake
  1. Heat the oven and prepare a 9x13 baking dish according to the spice cake mix directions.
  2. Mix the spice cake mix with the egg and oil as directed, then stir in the pumpkin puree and pumpkin pie spice until smooth.
  3. Bake in the 9x13 pan until a toothpick inserted in the center comes out clean, about 30 minutes.
Poke and soak with caramel
  1. Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the surface.
  2. Pour the caramel sauce over the hot cake, letting it soak completely into all holes.
  3. Refrigerate for 1 hour until the caramel is fully absorbed and the cake is cool.
Top and chill
  1. Spread the whipped topping over the chilled cake in an even layer.
  2. Scatter the toffee bits over the whipped topping, then drizzle with extra caramel.
  3. Refrigerate at least 1 more hour before serving.

Notes

For the deepest caramel absorption, poke the holes while the cake is still hot and pour the caramel slowly so it fills every hole. Refrigerate covered for up to 4 days; freeze is not recommended due to texture changes in the whipped topping. If you want a lighter option, use a reduced-sugar caramel sauce.