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Pumpkin Poke Cake

Pumpkin poke cake with a golden spice cake base, pumpkin pie spice, and caramel soaked into every hole. Chilled and topped with whipped topping and toffee bits for a sliceable, creamy finish.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

spice cake mix
  • 1 box (15.25 oz) spice cake mix (plus egg and oil as directed)
pumpkin puree
  • 0.5 cup pumpkin puree
pumpkin pie spice
  • 1 tsp pumpkin pie spice
caramel sauce
  • 1 cup caramel sauce (for poking)
  • 0.25 cup extra caramel for drizzling
whipped topping
  • 8 oz whipped topping (Cool Whip), thawed
toffee bits
  • 1 cup toffee bits (Heath)

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin spice cake
  1. Heat the oven to 350°F and mix the spice cake mix with the pumpkin puree and pumpkin pie spice (plus egg and oil as directed on the box). Bake in a 9x13 pan for 30 minutes, until a toothpick in the center comes out clean.
  2. Let the cake rest briefly in the pan, then use the handle of a wooden spoon to poke holes all over while the cake is still hot. Make holes across the entire surface so the filling can reach every bite.
  3. Pour the caramel sauce over the hot cake and let it soak into all holes completely. Keep adding until the surface looks evenly saturated, then allow the cake to cool.
Chill and top
  1. Refrigerate the cake for 1 hour, until fully absorbed and cool.
  2. Spread the whipped topping over the chilled cake in an even layer.
  3. Scatter the toffee bits over the whipped topping, then drizzle with extra caramel.
  4. Refrigerate at least 1 more hour before serving to set the topping and improve sliceable texture.

Notes

Pro tip: poke the holes evenly and pour caramel slowly so it fully fills the cavities instead of pooling on top. Refrigerate covered for up to 4 days; the cake is best within 2 days for neat slices. Freezing is not recommended because whipped topping texture can change after thawing. For a lighter option, use light whipped topping or whipped cream instead of Cool Whip (texture may be softer).