Better than anything….Pumpkin Poke Cake
Add me to the list of bloggers obsessed with all things pumpkin this time of year. Pretty soon after September 1st, I start pulling out my favorite pumpkin recipes! Glazed Double Chocolate Chip Pumpkin Bread & Easy Pumpkin Spice Cheesecake Bars are at the top of our all time favorites, but this new poke cake recipe I tried from Something Swanky has quickly found a place at the top of my list! This is a very rich dessert, best enjoyed with a tall glass of ice cold milk! Enjoy!
- 1 box yellow cake mix
- 15 oz can Libby’s pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1 tsp pumpkin pie spice
- 14 oz. can sweetened condensed milk
- Caramel Sundae Sauce
- 16 oz. tub cool whip
- 1/2 bag Heath Bits
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until it forms a batter. Batter will be slightly thicker than normal cake batter.
Pour batter into a well greased 9×13 baking dish. Bake at 350º for 35 minutes until a toothpick inserted comes out clean.
Using the bottom of a wooden spoon, poke holes all over the top of the cake. Mix together caramel sauce and sweetened condensed milk. Pour over the cake, evenly. Allow to cool for several hours. Spread cool whip all over the top of the cake and sprinkle with the heath bits. Refrigerate for several hours or overnight. Enjoy!