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Pumpkin Poke Cake with Caramel and Cool Whip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 55 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Poke Cake is a moist and flavorful dessert featuring a spiced yellow cake base infused with pumpkin puree. After baking, the cake is pierced to soak in a luscious caramel and sweetened condensed milk mixture, topped with creamy pumpkin-spiced vanilla pudding, and finished with Cool Whip and optional caramel drizzle and toffee bits. Perfect for fall celebrations or any occasion craving a comforting, festive treat.

Ingredients

Cake Ingredients

  • 1 box yellow cake mix
  • 15 ounces canned pumpkin puree
  • 1/4 cup oil
  • 1/2 cup water
  • 3 eggs

Filling and Topping Ingredients

  • 1/2 cup sweetened condensed milk
  • 1/2 cup caramel sauce
  • 5.1 ounces instant vanilla pudding mix (6-serving size box)
  • 2 1/4 cups cold milk
  • 1 heaping teaspoon pumpkin pie spice
  • 8 ounces Cool Whip
  • Optional toppings: more caramel sauce, toffee bits

Instructions

  1. Preheat and prepare the cake batter: Preheat your oven to 350°F (175°C). Spray the bottom of a 9 x 13-inch baking pan with nonstick cooking spray. In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, oil, water, and eggs. Mix on medium speed for about 2 minutes until the ingredients are well incorporated and the batter is smooth.
  2. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 26-31 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 10-15 minutes to make it easier to handle before poking holes.
  3. Prepare caramel mixture and poke holes: In a small bowl, mix together the caramel sauce and sweetened condensed milk. Using a chopstick or the handle of a wooden spoon, poke holes about 1 inch apart and halfway down into the warm cake. Immediately pour the caramel and condensed milk mixture evenly over the top, allowing it to seep into the holes and spread over the surface.
  4. Make the pumpkin pudding topping: In a medium bowl, whisk the instant vanilla pudding mix with the pumpkin pie spice. Gradually add about half of the milk while whisking until smooth, then whisk in the remaining milk for 2 full minutes. Allow the pudding mixture to rest for a few minutes until slightly thickened.
  5. Assemble the cake and chill: Evenly spread the pudding over the cake, pressing it gently into the holes to fill them. Cover the cake and refrigerate for at least 3-4 hours to set, though chilling overnight will yield the best results.
  6. Add final toppings and serve: Before serving, spread the Cool Whip evenly over the top of the chilled cake. Optionally, drizzle with additional caramel sauce and sprinkle with toffee bits for extra flavor and texture. Slice and enjoy!

Notes

  • Be sure not to overbake the cake to keep it moist, as it will soak up the caramel mixture.
  • Using a chopstick or similar tool ensures even holes for maximum sauce absorption.
  • Allow the pudding layer to rest and slightly thicken before spreading for best texture.
  • Chilling overnight is recommended for the flavors to meld and the cake to fully set.
  • Optional toppings like toffee bits add a nice crunchy contrast but can be omitted if desired.

Find it online: https://ivysrecipes.com/pumpkin-poke-cake-with-caramel-and-cool-whip-recipe/