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Salted Caramel Pumpkin Poke Cake

A simple and delicious poke cake recipe with pumpkin, salted caramel sundae topping, sweetened condensed milk and spices.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Author Holly @ 3 Yummy Tummies

Ingredients

  • Yellow Cake Mix
  • 1 C. Canned Pumpkin
  • 3 Eggs
  • 3/4 C. Milk I use 2%
  • 1/2 C. Canola Oil
  • 2 Tsp. Pumpkin Spice
  • 1 Tsp. Cinnamon
  • Topping:
  • Can of Sweetened Condensed Milk
  • 11.5 Oz. Jar of Salted Caramel Topping I use Smuckers
  • 1 C. Crushed Gingersnap Cookies
  • 12 Oz. Container of Cool Whip
  • 1/3 C. of Instant Vanilla Pudding Mix

Instructions

  1. Add cake mix, pumpkin, eggs, milk, canola oil, pumpkin spice and cinnamon to a large mixing bowl.
  2. Beat at Medium Speed until smooth.
  3. Add mix to a 13x9 cake pan sprayed with cooking spray.
  4. Bake at 350 degrees for 30 minutes.
  5. Cake is ready when a toothpick comes out clean.
  6. Allow cake to cool.
  7. Poke holes around every 1 inch with the back of a wooden spoon or straw.
  8. Pour sweetened condensed milk evenly over top of the cake.
  9. Pour jar of salted caramel sauce evenly over the top of the cake.
  10. Mix together cool whip and vanilla pudding mix until combined/smooth; spread over top of the cake.
  11. Top cake with crushed gingersnap cookies.