Ingredients
Scale
- 1 box (15.25 oz) Spice Cake Mix or Yellow Cake Mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel ice cream topping or dulce de leche
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 cup English toffee bits (such as Heath bar bits)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cake mix, canned pumpkin, eggs, and vegetable oil. Beat with an electric mixer for two minutes until thoroughly combined. Pour the batter into a greased 9×13 inch baking pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 2: Remove the baked cake from the oven and let it cool for about 10 minutes. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes evenly over the entire surface of the cake, ensuring the holes go down about halfway.
- Step 3: In a small bowl, whisk together the sweetened condensed milk and the caramel topping. Slowly and evenly pour this mixture over the warm, poked cake, allowing the liquids to fully seep into the holes.
- Step 4: Once the cake has fully absorbed the liquids, cover the pan loosely and transfer it to the refrigerator. Chill the cake for at least 2 hours, or until completely cooled and set.
- Step 5: Before serving, spread the entire container of thawed whipped topping evenly over the surface of the chilled cake. Sprinkle the toffee bits generously over the whipped topping. Store the finished cake in the refrigerator.
Notes
- Always store leftovers covered in the refrigerator due to the dairy glaze and topping; for optimal freshness, consume within 3-4 days.
- This poke cake is best served cold, but if it’s too firm straight from the fridge, allow individual slices to temper on the counter for 10-15 minutes before enjoying.
- For an extra rich finish, consider serving slices with a side of vanilla bean ice cream or a light drizzle of warmed caramel sauce to balance the spice.
- Ensure your holes are generous and deep enough (halfway) to truly absorb the thick glaze; using the round handle of a wooden spoon creates the perfect, wide openings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American