Ingredients
Scale
- 1 box spice cake mix (15.25 oz)
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves (optional)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 cup toffee bits or crushed Heath bars
- Caramel sauce, for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine cake mix, pumpkin purée, cinnamon, nutmeg, and cloves. Mix until smooth.
- Spread batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- While warm, poke holes all over the cake using a wooden spoon handle or skewer.
- Pour the sweetened condensed milk evenly over the cake and let it soak in.
- Cool the cake completely, then spread whipped topping over it.
- Sprinkle with toffee bits and drizzle with caramel sauce.
- Chill for at least 2 hours before serving. Even better the next day!
Notes
- Make ahead for best flavor—the cake improves overnight!
- Use homemade pumpkin purée if desired, just make sure it’s thick and smooth.
- Customize with chopped nuts, crushed cookies, or chocolate chips.
- To make dairy-free, use alternatives for condensed milk and whipped topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 31g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
Keywords: pumpkin cake, fall dessert, poke cake, caramel, toffee