Pumpkin Caramel Toffee Poke Cake

Pumpkin caramel toffee poke cake is a soft pumpkin cake baked in a 9×13 dish, poked while it is still warm, and soaked with sweetened condensed milk and caramel sauce. After a chill, it gets a layer of whipped topping, a caramel drizzle and a sprinkle of toffee bits. For more poke cakes, try this German chocolate poke cake and this strawberry crunch poke cake.

Why You’ll Love This Pumpkin Caramel Toffee Poke Cake

• Soft pumpkin flavor: a yellow cake mix is stirred with pumpkin puree, eggs, oil, water and pumpkin pie spice, so the crumb stays moist.
• A rich caramel soak: holes poked in the warm cake catch sweetened condensed milk and caramel sauce, which settle into the crumb as the cake chills.
• Easy 9×13 method: mix, bake, poke, pour and chill. The topping goes on once the cake is cold, so the dish is simple to time for a holiday table.
• Make-ahead friendly: the soaked cake can rest in the refrigerator overnight. Add the whipped topping, extra caramel and toffee bits the next day.

What Is Pumpkin Caramel Toffee Poke Cake?

Pumpkin caramel toffee poke cake is a 9×13 cake with a pumpkin crumb, a sweet condensed-milk and caramel soak, and a topping of whipped topping, caramel and toffee bits. A poke cake is a baked cake with holes pressed into it so a filling can run down into the crumb; for a short background on the method, see this overview of poke cake. This version starts with a yellow cake mix and a can of pumpkin puree. While the cake is still warm, you poke holes with the handle of a wooden spoon and pour on sweetened condensed milk mixed with caramel sauce. Once the cake is cold, the whipped topping spreads on smoothly, and a caramel drizzle and toffee bits finish the top.

Ingredients for Pumpkin Caramel Toffee Poke Cake

• 1 box (15.25 ounces) yellow cake mix
• 1 can (15 ounces) pumpkin puree
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 teaspoons pumpkin pie spice
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup caramel sauce, plus more for drizzling
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 cup toffee bits

Ingredient Notes

• Yellow cake mix: a standard 15.25-ounce box is the base of the batter. A plain yellow mix lets the pumpkin and spice stand out.
• Pumpkin puree: use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and it will make the cake too sweet.
• Eggs, oil and water: the pumpkin adds moisture, so this batter uses the usual eggs and oil with a little less water than a mix baked on its own. Three eggs, 1/2 cup oil and 1/2 cup water keep the crumb soft without turning it gummy.
• Pumpkin pie spice: two teaspoons give a clear pumpkin-spice flavor. If you do not have a blend, use 1 1/2 teaspoons cinnamon with a pinch of nutmeg and ground ginger.
• Sweetened condensed milk: this is the thick, sweet milk sold in a 14-ounce can, not evaporated milk. It soaks into the holes and keeps the cake moist as it chills.
• Caramel sauce: use a sauce that pours slowly at room temperature. Warm it briefly if it is too thick to drizzle, but do not make it hot. You will need about 3/4 cup for the soak and a little more for the top.
• Whipped topping and toffee: thaw an 8-ounce container of whipped topping in the refrigerator until it is spreadable. About 1 cup of plain toffee bits finishes the cake. If you top it a day ahead, add the toffee just before serving so the pieces stay firmer.

How to Make Pumpkin Caramel Toffee Poke Cake

1. Heat the oven: heat the oven to 350°F. Grease a 9×13-inch baking dish, glass or metal.
2. Mix the batter: in a large bowl, beat the yellow cake mix, pumpkin puree, eggs, oil, water and pumpkin pie spice until the batter is smooth, about 2 minutes.
3. Bake: spread the batter evenly in the prepared dish. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake.
4. Poke the cake: while the cake is still warm, poke holes all over the top with the handle of a wooden spoon, about 1 inch apart, going most of the way to the bottom.
5. Pour the soak: stir the sweetened condensed milk with 3/4 cup caramel sauce until combined. Pour the mixture slowly over the warm cake, pausing so it can run into the holes. Tilt the dish gently if needed so the soak reaches the corners.
6. Cool and chill: let the cake cool to room temperature. Cover the dish and refrigerate for at least 2 hours, or overnight, until the cake is cold and the soak has settled.
7. Top the cake: spread the thawed whipped topping over the cold cake. Drizzle with more caramel sauce and sprinkle the toffee bits over the top.
8. Serve: slice the pumpkin caramel toffee poke cake into squares and serve it cold.

Hands-on time is about 20 minutes, baking takes 30 to 35 minutes, and the cake needs at least 2 hours to chill. The recipe serves 12 to 15.

Tips for the Best Pumpkin Caramel Toffee Poke Cake

• Poke the cake while it is warm: the condensed milk and caramel run into warm holes more easily. If the cake cools completely first, the soak tends to sit on top.
• Use the handle of a wooden spoon: the holes should be wide enough for the soak to enter, but not so large that the squares fall apart when you cut them.
• Pour slowly: a slow pour gives the mixture time to disappear into the holes instead of pooling only in the center.
• Chill before you add the topping: whipped topping spreads more cleanly on a cold cake and will not melt into a warm crumb.
• Keep the toffee crunchy: add the toffee bits shortly before serving if you want a sharper crunch.

What to Serve With Pumpkin Caramel Toffee Poke Cake

This cake is a chilled, make-ahead dessert, so it fits easily after a holiday meal or on a potluck table. Serve the squares cold, with coffee or tea. For more pumpkin and caramel desserts, try this buttermilk pumpkin pound cake, these easy pumpkin pie crunch bars, and this caramel brown sugar pound cake.

Variations

• Spice cake mix: swap the yellow cake mix for a spice cake mix and keep the pumpkin puree. You can reduce the pumpkin pie spice to 1 teaspoon, since the mix is already spiced.
• Salted caramel: use a salted caramel sauce in the soak and on top if you want a little contrast with the sweet condensed milk.
• Pecans with the toffee: sprinkle 1/2 cup chopped toasted pecans over the cake with the toffee bits for a nuttier finish.
• Whipped cream: freshly whipped cream can stand in for the whipped topping if you plan to serve the cake the same day. Add it closer to serving time.

Storage

Keep leftover pumpkin caramel toffee poke cake covered in the refrigerator for up to 4 days. Because of the whipped topping and the milk soak, it should not sit out at room temperature for long; see this FDA guide to storing food safely for general refrigeration advice. You can also bake the cake, add the soak, and freeze it tightly wrapped without the topping for up to 1 month. Thaw it overnight in the refrigerator, then add the whipped topping, caramel and toffee bits before serving.

FAQ

What is pumpkin caramel toffee poke cake?

It is a 9×13 pumpkin cake that is poked while warm and soaked with sweetened condensed milk and caramel sauce, then chilled and finished with whipped topping, a caramel drizzle and toffee bits.

Can I use pumpkin pie filling in pumpkin caramel toffee poke cake?

No. Use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and it will make the batter too sweet and can throw off the texture.

Do I have to chill pumpkin caramel toffee poke cake before adding the topping?

Yes. Let the cake cool, then refrigerate it for at least 2 hours after you pour on the condensed milk and caramel. The soak needs time to settle into the holes, and the whipped topping spreads best on a cold cake.

How far ahead can I make pumpkin caramel toffee poke cake?

You can bake the cake, add the soak, and refrigerate it a day ahead. Spread the whipped topping and drizzle the caramel the next day, and add the toffee bits shortly before serving if you want them to stay crunchy.

How should I store leftover pumpkin caramel toffee poke cake?

Cover the dish and keep it in the refrigerator for up to 4 days. Serve the leftovers cold.