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Pumpkin Poke Cake

Pumpkin poke cake with spiced cake, hot-hole caramel soaking, and a fluffy whipped topping. Bake a 9x13 spice cake with pumpkin puree and pumpkin pie spice, then poke holes and pour caramel until fully absorbed for a tender, moist bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix
  • 1 box (15.25 oz) spice cake mix (plus egg and oil as directed) Use package directions for egg and oil, but only the mix is listed here.
Pumpkin additions
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
Caramel and toppings
  • 1 cup caramel sauce (for poking)
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 cup toffee bits (Heath)
  • 0.25 extra caramel for drizzling Add more to taste after topping.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin spice cake
  1. Heat oven to 350°F and prepare a 9x13 pan. Mix the spice cake mix according to box directions, then stir in pumpkin puree and pumpkin pie spice.
  2. Bake in the 9x13 pan at 350°F for 30 minutes, or until a toothpick comes out clean. Keep the cake in the pan immediately after baking.
Poke and soak with caramel
  1. While the cake is still hot, poke holes all over using the handle of a wooden spoon. Space the holes evenly so the caramel has access to the whole cake.
  2. Pour caramel sauce over the hot cake, letting it soak into all holes completely. Pause as needed so the surface looks uniformly saturated.
Chill and assemble toppings
  1. Refrigerate for 60 minutes until fully absorbed and cooled. The cake should feel set and not slick from excess caramel.
  2. Spread the whipped topping over the chilled cake. Cover the surface evenly to the edges.
  3. Scatter toffee bits over the whipped topping, then drizzle with extra caramel. Finish with a light, glossy caramel layer.
  4. Refrigerate at least 60 more minutes before serving. Chill until firm enough to slice cleanly.

Notes

Pro tip: poke the holes right after the cake comes out so the caramel can flow deep instead of pooling on top. Refrigerate covered for up to 4 days; freeze is not recommended because whipped topping can weep after thawing. For a dairy-light option, use a whipped topping labeled dairy-free and substitute a dairy-free caramel sauce if needed.