Pumpkin Poke Cake Recipe

Wow, get ready for an amazing dessert! It's called Pumpkin Better Than Anything Cake. This delicious cake is made by mixing a boxed yellow cake mix with pumpkin and pumpkin pie spice. After baking, holes are poked into the cake and sweetened condensed milk is poured over it. Then, it's chilled and topped with Cool Whip, Heath English Toffee Bits, and Caramel Sundae Sauce. Trust me, it's fantastic!

A while ago, my husband found a great deal on canned pumpkin at the store, so he bought ten cans! I've been experimenting with pumpkin recipes ever since. I've made Glazed Pumpkin Donuts, Pumpkin Toffee Cookies, Pumpkin Toffee Muffins, and Pumpkin Chocolate Chip Muffins. I even made two batches of this cake for his office, and they loved it!

This cake is a winner with its pumpkin flavor, toffee bits, and caramel sauce. It's seriously addictive! "Better Than Anything" cakes were popular in the past, and I have vanilla and chocolate versions that are also delicious. But when I discovered a pumpkin version, I had to try it. Plus, it's a great way to use up canned pumpkin.

You can find pumpkin in stores almost year-round nowadays, so I recommend grabbing a can and making this cake. Just be warned, it's hard to stop at one bite!

Preparation time is only 10 minutes, baking takes about 30 minutes, and the total time is 40 minutes. Here's what you'll need and how to make it:

Ingredients:

• 1 box yellow cake mix
• 15 oz. canned pumpkin (not pumpkin pie mix)
• 1 tsp. pumpkin pie spice
• 14 oz. sweetened condensed milk (stir well before using)
• 8 oz. Cool Whip
• 5 oz. Heath English toffee bits
• 5 oz. Caramel Sundae Sauce

Instructions:

Mix cake mix, pumpkin pie spice, and pumpkin in a large bowl until smooth.

Pour the batter into a greased 9x13” glass baking dish.

Bake at 350°F for about 23-28 minutes.

Let the cake cool for about 10 minutes.

Use the end of a wooden spoon or a straw to poke holes all over the cake.

Pour sweetened condensed milk over the cake holes and let it soak in.

Refrigerate the cake for 30 minutes.

Spread Cool Whip over the cake and sprinkle with Heath English Toffee Bits.

Drizzle caramel sauce over the cake.

Refrigerate for 3-4 hours or overnight.

Notes:

• Heat the caramel sauce in the microwave to make it easier to spread.
• If baking two cakes at once, rotate pans every 15 minutes.
• Do not add eggs, oil, or water to the cake mix. It only needs yellow cake mix, pumpkin pie spice, and pumpkin.