• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 12

Pumpkin Poke Cake Recipe

  • Recipe Submitted by on

 Ingredients List

  • 15 ounces pumpkin puree (NOT pumpkin pie filling)
  • 1 yellow cake mix (just the dry mix)
  • 1/2 cup milk (I eyeball this and fill the pumpkin can halfway)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 jar Smuckers sundae delight caramel sauce
  • 16 ounces Cool Whip
  • 1 cup (or more) chopped Heath Bits


Preheat oven to 350ºF.
Mix together the cake mix, pumpkin puree, milk, pumpkin pie spice, and vanilla until batter forms.
Pour the batter into a well greased 9x13 baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for about 10 minutes before poking holes throughout the cake using the handle of a wooden spoon. Pour the caramel sauce over the cake, aiming to fill the holes.
Let cool for about another 30 minutes or so (just until it's cool enough that the Cool Whip topping wouldn't melt on top).

Spread Cool Whip over the top and add the Heath bits on top as well. Cover and chill for 3-4 hours or overnight before serving.

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