Pioneer Woman Pumpkin Poke Cake Recipe
Looking for a cozy fall dessert? The Pioneer Woman Pumpkin Poke Cake Recipe is perfect. It is moist, sweet, and full of spice.
Ingredients
- 1 box yellow cake mix.
- 1 can 15 oz pumpkin puree.
- 3 large eggs.
- 1/2 cup vegetable oil.
- 1/2 cup water.
- 2 teaspoons pumpkin pie spice.
- 1 jar 12 oz caramel sauce.
- 1 container 8 oz whipped topping.
- 1/2 cup crushed toffee bits.
Instructions
Heat the Oven
- Start by heating your oven to 350 degrees. Grease your 9x13 baking pan well. This keeps the cake from sticking later.
Mix the Batter
- Put cake mix and pumpkin in a bowl. Add eggs, oil, water, and spices. Mix everything until the batter is smooth.
Bake the Cake
- Pour the batter into the greased pan. Bake for about 25 to 30 minutes. Use a toothpick to check if it is done.
Poke the Holes
- Let the cake cool for ten minutes. Use a wooden spoon handle to poke holes. Space them about one inch apart.
Add the Caramel
- Warm up your jar of caramel sauce. Pour the caramel over the warm cake. Make sure it goes into every hole.
Chill the Cake
- Let the cake cool down completely. Put it in the fridge for one hour. This helps the caramel set inside.
Add the Topping
- Spread the whipped topping over the cake. Use a spatula to make it even. Cover the whole top of the cake.
Garnish and Serve
- Sprinkle the toffee bits over the top. You can also add more caramel drizzle. Slice it up and enjoy your treat!
Notes
- Use a wooden spoon for big holes.
- Big holes hold more yummy caramel sauce.
- Do not use pumpkin pie filling.
- Use pure pumpkin puree for best taste.
- Make the cake one day early.
- The flavor gets better over time.
- Keep the cake in the fridge.
- Cold cake tastes much fresher and better.
- Top with pecans for extra crunch.
- Check the cake early so it stays moist.