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!
Equipment
- 9x13 pan
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
Instructions
For the Pumpkin Poke Cake
- Preheat the oven to 325 degrees, and prep a 9x13 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!