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Pumpkin Poke Cake

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Category: Cakes

 Ingredients List

  • 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
  • 2 14 oz. cans sweetened condensed milk (you may only need 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 9x9 baking dish.

Mix together 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 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 off 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 judgement 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 electrical mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of 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.

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