Pumpkin Poke Cake

Pumpkin Poke Cake made with yellow cake mix, canned pumpkin, condensed milk

Pumpkin Poke Cake

1 box yellow cake mix (try with a gluten-free cake mix!)
14 oz. canned pumpkin (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. dried ground ginger
1/8 tsp. ground cloves
1 or 2 14 oz. cans sweetened condensed milk (start with only one can… see note below)
1 c. heavy cream
1/2 c. powdered sugar
1 c. toffee bits
caramel topping, for drizzling

Preheat oven to 350. Grease a 9×9 baking dish.

Mix the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the spices until a batter forms.

Pour batter into the baking dish and then bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking.

Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour both cans of the sweetened condensed milk over the cake, aiming to fill the holes. (Note: You might want to start with one can of sweetened condensed… if you think it’s enough, then don’t use the other can. If you want the cake more oozey, add the next can– use your judgment and personal preference for this one!) Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

In a mixing bowl, beat heavy cream using an electric mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of the cake. Then sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake. Refrigerate for 3-4 hours or overnight. Keep stored in the refrigerator.