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I have NOT yet made this cake, but I will be making it for my Thanksgiving dinner next week. I wanted to share the recipe in case you wanted to give it a try as well!

Pumpkin Poke Cake

1 box yellow cake mix
14 oz canned pumpkin (NOT pie filling)
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 14 oz can sweetened condensed milk (2 cans if you like it very oozey)
1 cup heavy cream
1/2 cup powdered sugar
1 cup toffee bits
caramel topping for drizzling

Preheat oven to 350*. Grease a 9×9 baking dish.
Mix together the cake mix, pumpkin, and all of the spices until batter forms. (DO NOT add the ingredients called for on the cake mix box).
Pour batter into baking dish and 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 (handle I assume), poke holes all over the top of the cake. Pour can of sweetened condensed milk over cake, aiming to fill the holes. Refrigerate for an hour or until the sweetened condensed milk has soaked into the cake.

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


Recipe adapted from Something Swanky blog. I pinned it on Pintrest from the blog Tortillas and Honey at http://www.tortillasandhoney.com/2013/11/pumpkin-poke-cake.html