Decadent pumpkin cake soaked in sweetened condensed milk and caramel, topped with whipped cream, and topped with drizzled caramel and toffee bits. This is the best pumpkin poke cake!

Pumpkin “Better than Anything Cake” or Pumpkin Poke Cake

Either way, you have the same decadent dessert that will be hard for anyone to resist! It starts with a simple (but simply mouthwatering) pumpkin cake base. Poke holes all over it and fill the holes with the sweetened condensed milk & caramel soak. Next, slather on the homemade whipped cream and top with a caramel drizzle and toffee bits! It’s everything we all know and love from the “Better than Anything/Sex Cake,” but we’re making it perfect for fall with a pumpkin base.

How to Make Pumpkin Poke Cake

Poke Cakes are a great way to have an added boost of gooey/delicious texture to your cakes. You start with a pumpkin cake base, and then poke holes into the baked cake. Then you pour on the soak (tres leches style) and let it moisten the cake into the most mouthwatering texture you’ve ever had! The holes allow the sweetened condensed milk and caramel to soak right into the cake base like a sponge. It’s quite delicious. For our pumpkin cake base, you’ll need a few simple ingredients:

  • Canned Pumpkin
  • Pumpkin Pie Spice
  • Vanilla
  • Vegetable Oil
  • Buttermilk
  • Sour Cream
  • Eggs
  • White Cake Mix (I prefer the taste and texture of Duncan Hines)

For the soak, I used Sweetened Condensed Milk and Caramel Sauce. You can make your own or use store-bought. It’s totally up to you!

How to make the best homemade whipped cream

Homemade whipped cream is super easy to make and requires only three ingredients: heavy cream, vanilla, and powdered sugar for sweetness.

There’s a couple tips to make it a very simple process.

  1. Make sure to chill your mixer bowl and metal whisk for 5 minutes beforehand. This will help the heavy cream stay chilled while whipping.
  2. Start whipping the heavy cream at a lower speed and slowly increase the speed.
  3. Add in the vanilla and powdered sugar at the end – after stiff peaks has been achieved.
  4. Don’t overwhip or the heavy cream will curdle.

How to make this cake in advance?

I would bake it up, let it cool, add in the soak, then cover it with plastic wrap to be stored in the refrigerator. When you’re about to serve, whip up the whipped cream, spread it on the cake, drizzle with the caramel and top with the toffee bits.

Do I have to serve it in the pan?

Heavens no! You can flip the cake out onto a rectangular plate and then add on the soak and toppings after. I like to keep the soak contained so that all the cake can soak it up, so I love servings BTS or Poke Cakes in their pans (or stacked, like in my cookbook!).

Here’s a video of the process:

I can’t wait for you to try this delicious cake! I’d love to see it – make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun. 🙂

Happy Baking! xo, Mandy

Get the Recipe: Pumpkin Poke Cake

Delicious Pumpkin Spiced Cake soaked in sweetened condensed milk and caramel drizzle, topped with fluffy whipped cream and topped with caramel drizzle and toffee bits. Just like Better than Anything cake… but for Fall!
Servings: 12 servings
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Ingredients
 

Pumpkin Poke Cake

  • 1 15oz Canned Pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk, room temperature
  • 3 whole large eggs, room temperature
  • 1/3 cup sour cream , room temperature
  • 1 teaspoon vanilla
  • 1 15.25oz White Box Cake Mix, sifted, I used Duncan Hines for the best taste and texture

Drizzle/Soak Ingredients

  • 1 cup sweetened condensed milk
  • 1 cup caramel drizzle

Whipped Cream

  • 4 cups heavy whipping cream
  • 1 Tablespoon vanilla
  • 1/2 cup powdered sugar

Toppings

  • 1 cup caramel drizzle
  • 1 cup toffee bits

Equipment

  • 9×13 pan

Instructions
 

For the Pumpkin Poke Cake

  • Preheat the oven to 325 degrees, and prep a 9×13 pan with baking spray, cake goop, or shortening + flour. Set aside.
  • In a large bowl, whisk together all the ingredients (dry first, then add in the sifted cake mix) and pour batter into the prepared pan. Bake for 25-27 minutes. Cool slightly, then using a straw, poke holes in the top of the cake every inch.

For the Soak

  • Drizzle on the sweetened condensed milk and caramel, cover with plastic wrap or foil, and chill until the whipped cream is finished.

For the Whipped Cream

  • Chill the metal bowl and whisk for 5 minutes. Place back onto the stand mixer and whip up the whipped cream for 2 minutes – starting on low speed and gradually increasing the speed little by little until stiff peaks form. Add in the vanilla and powdered sugar, and whip up again until stiff peaks form.

Assembly

  • Spread on the whipped cream onto the chilled cake, then drizzle on the caramel and sprinkle with the toffee bits. Enjoy!
Author: Mandy Merriman – Baking with Blondie