pumpkin poke cake

Name: Pumpkin Poke Cake
Cuisine: American
Ingredients: - 1 box yellow cake mix; - 14 oz. can pumpkin puree; - 1 teaspoon pumpkin pie spice; - 1 can sweetened condensed milk; - 8 oz. tub cool whip; - 1/2 bag heath bits or skor bits; - caramel sundae sauce, to taste

(1 RATING)

72 Pinches

Jill Cooks

Sunshine state, FL

Updated on Aug 6, 2013

This was sent to me from best friend. I can't wait to try this. Just make sure you DO NOT add eggs, oil, and water that the cake mix calls for. If you try this before I get to, let me know how it turned out. :)

Rate

No Image

prep time

cook time

method Bake

yield

Ingredients

- 1 box yellow cake mix
- 14 oz. can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 can sweetened condensed milk
- 8 oz. tub cool whip
- 1/2 bag heath bits or skor bits
- caramel sundae sauce, to taste

How To Make pumpkin poke cake

Step 1

Mix together cake mix, pumpkin puree, and pumpkin pie spice until a batter forms.

Step 2

Pour batter into a well greased 9x13 baking dish. Bake at 350 per directions on cake mix box for a 9x13 cake. Let cool 10 minutes after baking.
Step 3

Poke holes all over top of cake with a wooden spoon handle.
Step 4

Pour milk over the cake, filling the holes. Refrigerate for 30 minutes.
Step 5

Spread Cool whip over the top of cake. Sprinkle on Heath bits, and drizzle caramel over top. Best if refrigerated overnight.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes