Pumpkin Poke Cake
This Pumpkin Poke Cake is rich and ultra moist with a creamy, crunchy topping. Every bite tastes like fall!
Preheat oven to 350.
Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Let cool completely.
Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.
Cover and chill in the fridge for 1 hour.
Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.
Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.
Calories: 378kcal | Carbohydrates: 80g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 255mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5294IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 2mg