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Caramel pumpkin poke cake with whipped topping, toffee bits, and pecans.

Caramel Pumpkin Poke Cake with Toffee Bits

Make-ahead caramel pumpkin poke cake with a sweetened condensed milk and caramel soak, whipped topping, toffee bits, and pecans. Serves 13 in 165 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 13 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

Pumpkin Cake
  • 1 box yellow cake mix 432 g
  • 1 can pumpkin puree 425 g
  • 3 large eggs
  • ⅓ cup vegetable oil 80 ml
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
Caramel Soak
  • 1 can sweetened condensed milk 400 g
  • 1 cup caramel sauce 240 ml
Topping
  • 1 container whipped topping 250 g
  • ½ cup toffee bits 60 g
  • ½ cup chopped pecans 60 g
  • 1 tsp cinnamon for dusting

Method
 

Pumpkin Cake
  1. Set oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water; whisk until smooth and homogeneous.
  3. Pour the batter into the greased pan and bake for 25–30 minutes, until a skewer inserted in the center emerges clean.
  4. Let cool briefly, then use a wooden spoon handle to poke holes across the cake surface, creating channels for caramel absorption.
Caramel Soak
  1. Stir together caramel sauce and sweetened condensed milk, then pour the mixture over the poked cake, making sure it fills every gap.
  2. Place the cake in the refrigerator for 1–2 hours, letting the caramel set and the flavors blend.
Topping
  1. Gently spread whipped topping over the cooled cake in an even, smooth layer.
  2. Scatter chopped pecans and toffee bits over the cake, then drizzle more caramel sauce in a decorative pattern for added flavor and visual appeal.
  3. Slice into neat portions and serve cold or at room temperature.