Better Than Fall Pumpkin Cake
A moist, pumpkin-spiced poke cake topped with Cool Whip, caramel drizzle, and crunchy Heath bits. It’s quick to prepare, budget-friendly, and guaranteed to wow your friends and family.
Ingredients
- 1 box vanilla cake mix plus eggs, oil, and water as listed on the box
- 1 cup pumpkin puree
- 1 can 14 ounces sweetened condensed milk
- 1 tub 8 ounces Cool Whip, thawed
- ½ cup caramel sundae topping
- 1 cup Heath candy bits or crushed toffee bits
Instructions
- Preheat the oven to 350°F (175°C) or as directed on the cake mix box, and lightly grease a 9×13-inch pan.
- Prepare the cake batter according to the package, then stir in 1 cup pumpkin puree until smooth.
- Pour the batter into the pan and bake 28–33 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Poke holes all over the cooled cake about 1 inch apart with a fork or skewer.
- Pour sweetened condensed milk evenly over the cake, letting it seep into the holes.
- Spread Cool Whip over the top, drizzle generously with caramel sundae topping, and sprinkle with Heath candy bits.
- Chill for at least 2 hours before slicing and serve cold.