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Pumpkin Poke Cake

Prep Time10 mins
Cook Time25 mins
Chill Time4 hrs
Total Time4 hrs 35 mins
Servings: 16

Ingredients

For the Pumpkin Cake:

  • 1 box yellow cake mix
  • 1/4 cup white sugar
  • 1/2 cup oil
  • 1/4 cup water
  • 4 eggs
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon

For the Caramel Filling:

  • 12 oz caramel syrup
  • 14 oz sweetened condensed milk

For the Whipped Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 cups heavy cream

For the Topping:

  • 1 cup chopped Heath bits
  • caramel topping

Instructions

For the Pumpkin Cake:

  • Preheat the oven to 350 degrees.
  • Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree, pumpkin pie spice, and cinnamon. Stir for 2 minutes until the batter is smooth.
  • Pour the batter into a greased 9x13 pan and bake for 25-30 minutes (approx. according to package directions) until a toothpick comes out mostly clean.
  • Allow the cake to cool for about 10 minutes.
  • Poke the cake all over the top with the bottom of a wooden spoon.

For the Caramel Topping:

  • Combine the caramel topping, and condensed milk in a medium sized bowl.
  • Pour the caramel sauce all over the top of the cake to fill all the holes with the caramel. Spread the caramel around with a rubber spatula.

  • Place the cake in the fridge to cool for 1 to 2 hours.

For the Whipped Cream Cheese Frosting:

  • Beat the cream cheese in a large mixing bowl (or stand mixer) for about 1 minute until smooth.
  • Add in the powdered sugar and vanilla extract and stir in.
  • In a separate bowl, beat the whipping cream until stiff peaks are formed.
  • Fold together the cream cheese and whipped cream carefully, until smooth.
  • Spread the whipped ream cheese frosting over the top of the cake.

For the Topping:

  • Drizzle caramel sauce over the cream cheese frosting, and sprinkle evenly with Heath Bits.
  • Cover the cake and place in the fridge to chill for another 2 hours, up to overnight. Then slice and serve.