Pumpkin Poke Cake

This Pumpkin Poke Cake combines moist pumpkin spice cake with rich caramel, fluffy homemade cream cheese whipped cream, and crunchy toffee bits for an easy make-ahead fall dessert.

Prep Time20

Cook Time25

Cool Time/Chill Time3

Total Time3 45

Servings:

Calories: 270kcal

Author: Karin and Ken

Ingredients

1 box (15.25 oz) spice cake mix
3 large eggs
¼ cup water
1 can (15 oz) pumpkin puree
1 ¼ cup caramel ice cream topping *see note
1 brick (8 oz) cream cheese softened
1 ½ cups heavy cream
2 teaspoons vanilla extract
2 cups powdered sugar
½ cup heath toffee bits for garnish
caramel ice cream topping for drizzling, optional

Instructions

Bake the Cake: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Beat the spice cake mix, eggs, water, and pumpkin puree with a handheld mixer until well combined. Spread evenly in the pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Allow the cake to cool completely before continuing. Plan on approximately 1–2 hours, but use the temperature of the cake rather than the clock as your guide.
Poke and Fill: Make holes approximately 1 inch apart with a chopstick or wooden spoon handle, going almost to the bottom of the cake. Warm the caramel briefly if necessary to make it pourable, then slowly pour 1¼ cups over the cake and into the holes.
Chill: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Make the Topping: Beat the softened cream cheese until light and fluffy. Add the heavy cream, vanilla, and powdered sugar and whip until stiff peaks form.
Frost: Spread the cream cheese whipped cream evenly over the chilled cake.
Garnish: Just before serving, sprinkle with toffee bits and drizzle with additional caramel, if desired. Serve chilled.

Notes

Use a 15.25-ounce spice cake mix for the proportions tested in this recipe.
Use pure pumpkin puree, not pumpkin pie filling.
Let the cake cool completely before poking so the crumb doesn't tear or collapse.
Space holes approximately 1 inch apart and poke almost to the bottom.
Use a thick caramel topping and warm it briefly if needed for easier pouring.
Chill for at least 2 hours; overnight gives our preferred texture and cleanest slices.
Whip the cream cheese topping to stiff peaks so it holds its shape.
Add the toffee immediately before serving for the best crunch.

Nutrition