Homemade Pumpkin Poke Cake
This moist and spiced pumpkin cake is soaked in a rich caramel and milk mixture for a dessert that everyone loves.
recipesbynani.comThere is nothing quite like a slice of pumpkin cake when the weather starts to cool down. This version is extra special because we poke holes all over the baked cake so that a delicious blend of caramel sauce and sweetened condensed milk can soak into every single bite.
My best tip for this recipe is to make sure your cake is still warm when you pour the milk mixture over it. This helps the liquid absorb much better, resulting in an incredibly moist and flavorful dessert that stays soft for days.
🧺 Ingredients
- 1 box yellow cake mix
- 1 can pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can sweetened condensed milk
- 1/2 cup caramel ice cream topping
- 8 ounces whipped topping, thawed
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan.
- 2
In a large bowl, mix together the cake mix, pumpkin puree, pumpkin pie spice, eggs, and oil until smooth.
- 3
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- 4
Remove the cake from the oven and use the handle of a wooden spoon to poke holes all over the warm cake.
- 5
Whisk the sweetened condensed milk and caramel topping together in a small bowl, then pour this mixture evenly over the cake.
- 6
Let the cake cool completely in the refrigerator before spreading the whipped topping over the top.
- 7
Slice into squares and serve chilled.
💡 Tips
Store any leftovers in the refrigerator covered tightly with plastic wrap to keep the whipped topping fresh. This cake actually tastes even better on the second day after the flavors have had more time to meld together.
Made this recipe? Let us know how it went.
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