Pumpkin Poke Cake
A pumpkin caramel poke cake featuring sweetened condensed milk is a delightful fall dessert.
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Instructions
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Preheat the oven to 350 F and grease a 13x9x2-inch pan.
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In a large bowl, whisk together the cake mix, egg, pumpkin puree, and spices until smooth.
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Transfer the batter to the prepared pan and bake for 25 to 30 minutes; rotate halfway. Cool the cake for 1 hour.
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Poke holes all over the cooled cake using the end of a wooden spoon.
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In a medium bowl, whisk together the caramel sauce, sweetened condensed milk, and salt, reserving 1/4 cup of the caramel.
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Pour the mixture evenly over the cake and into the holes, then refrigerate for 2 hours.
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Whip heavy cream in a stand mixer until soft peaks form.
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Spread the whipped cream over the chilled cake.
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Slice and serve, drizzling each piece with the reserved caramel.