Pumpkin Poke Cake

We were headed to a get together with friends, and we were each asked to bring a side dish or dessert. I had been wanting to give a certain dessert a try, so I did just that! Have you tried better than sex cake? It is sinfully delicious! I had that dessert in mind, but with a Fall twist! That’s how I came up with this tasty pumpkin poke cake!

Here’s what you’re going to need:

1 box of yellow cake mix (and all ingredients listed on box)

1 can of puree pumpkin

1 tsp. nutmeg

1 tsp. pumpkin pie spice

1 can of sweetened condensed milk

1/4 cup caramel ice cream topping (not pictured)

toffee tidbits

1 container of whipped cream

chocolate syrup (optional)

Begin by preparing the yellow cake mix according to the directions on the box. I used a 13×9 inch pan for this cake. Add in your pumpkin puree, nutmeg and pumpkin spice and mix well. Pour evenly into your cake pan. Bake according to your box instructions. I actually ended up cooking mine an additional 10 minutes more than the box suggested because of the thickness with the pumpkin mixed in. Once fully cooked, remove from the oven and begin to poke holes throughout the entire cake using something small. I used a cake pop stick. In a small saucepan, mix your sweetened condensed milk and caramel together and bring to a thickened consistency. Once thick, remove from heat and pour over the entire cake, allowing it to fill up the holes you made in the cake. Put in the fridge and allow to cool from about 1 hour. Remove and add smooth whipped cream, toffee bits and chocolate drizzle if desired. 

I was pretty pleased with how this cake turned out! It’s perfect for Fall and especially if you love pumpkin! Our friends raved over it, and I’m sure yours will too!!