Pumpkin Poke Cake

Pumpkin Poke Cake is a perfectly-spiced cake drizzled with sweetened condensed milk and topped with a fluffy cream cheese topping and crunchy toffee pieces. It's a fall dessert your friends and family will rave about!

Prep Time20

Cook Time30

Chill Time12

Total Time12 50

Course: Dessert

Cuisine: American

Keyword: cake, pumpkin

Servings:

Calories: 340kcal

Author: Kelsey Byrnes

Equipment

One 9x13" pan

Ingredients

Cake

2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup vegetable oil
One 15 ounce can pureed pumpkin
4 eggs

Filling & Topping

One 14 ounce can sweetened condensed milk
One 8 ounce package cream cheese softened
1/4 cup powdered sugar
1 teaspoon vanilla
One 8 ounce tub whipped topping
1/2 cup toffee bits (with or without chocolate)
1/2 cup chopped pecans optional

Instructions

Make the Cake

Preheat the oven to 350°F and grease a 9x13" pan with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
Add the oil, pumpkin and eggs and stir until the batter is smooth (you can mix by hand or with an electric mixer/stand mixer).
Pour into the greased pan and bake for 30-35 minutes.
Poke holes into the cake with the back of a wooden spoon or a straw.
While the cake is still hot, drizzle the sweetened condensed milk over the holes, giving it time to soak in; let the cake cool.

Make the Topping

Place the cream cheese in the bowl of a stand mixer and mix until smooth.
Add the powdered sugar and vanilla and mix til combined.
Add the whipped topping and stir until smooth.
Spread the topping over the cooled cake.
Sprinkle with toffee bits and pecans, if using.
Let sit for 8 hours or overnight in the refrigerator before enjoying.

Notes

Serve the cake as-is or drizzle with caramel sauce!

Nutrition