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Pumpkin Poke Cake

Pumpkin poke cake with tender spiced cake, caramel filling absorbed into the holes, and a cool whipped topping. Baked in a 9x13 pan, chilled until set, then topped with toffee bits and extra caramel drizzle.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Spice cake base
  • 1 box spice cake mix use 15.25 oz box (plus egg and oil as directed on package)
  • 1 count egg as directed on box mix instructions
  • 1 count vegetable oil as directed on box mix instructions
  • 0.5 cup pumpkin puree stir into batter
  • 1 tsp pumpkin pie spice stir into batter
Caramel and topping
  • 1 cup caramel sauce for poking and soaking
  • 8 oz whipped topping thawed (Cool Whip)
  • 1 cup toffee bits Heath
  • 1 extra caramel for drizzling additional caramel for finishing

Equipment

  • 1 sheet pan

Method
 

Bake the spiced pumpkin cake
  1. Preheat the oven to 350°F. Make the spice cake mix per box directions, then stir in pumpkin puree and pumpkin pie spice until smooth.
  2. Grease a 9x13 pan and pour in the batter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Poke and soak with caramel
  1. Remove the cake from the oven and leave it in the pan. While the cake is still hot, poke holes all over using the handle of a wooden spoon.
  2. Pour caramel sauce over the hot cake, ensuring it flows into the holes. Let it soak in completely so the surface looks glossy and filled.
Chill and assemble
  1. Cover and refrigerate for 60 minutes, until the cake is fully absorbed and cool. The caramel should look set around the holes.
  2. Spread the whipped topping over the chilled cake in an even layer. Make sure the top is fully covered to the edges.
  3. Scatter toffee bits over the whipped topping, then drizzle with extra caramel. Finish with an even distribution so every slice gets topping.
  4. Refrigerate at least 60 minutes more before serving. The cake should be cold and slice cleanly.

Notes

Pro tip: poke the holes right after baking while the cake is hot—this helps the caramel fully absorb without pooling. Store covered in the refrigerator up to 4 days; freezer is not recommended for the whipped topping. For a lighter option, use sugar-free caramel and light whipped topping to reduce added sugar.