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Pumpkin Toffee Poke Cake

This Pumpkin Toffee Poke Cake combines the warm flavors of pumpkin and spices with the sweet crunch of toffee-covered peanuts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 12 servings

Ingredients

Ingredients

  • 1 box vanilla cake mix 15.25 oz
  • 1 can 100% pumpkin puree 15 oz
  • 2 tsp pumpkin pie spice
  • ½ cup caramel sauce warmed
  • 1 tub whipped topping 8 oz, thawed or homemade
  • 2 cups toffee-covered peanuts crushed

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, combine the cake mix, pumpkin puree, and pumpkin pie spice. Beat on medium speed for about 2 minutes.
  • Step 3: Pour the batter into a greased 9×13-inch baking pan and bake for 25-30 minutes.
  • Step 4: Once baked, cool for 15 minutes and poke holes in the cake using a wooden spoon handle or skewer.
  • Step 5: Warm the caramel sauce and drizzle it over the cake, filling the holes.
  • Step 6: Cool completely, then refrigerate for at least 2 hours.
  • Step 7: Spread the whipped topping over the cooled cake.
  • Step 8: Garnish with crushed toffee-covered peanuts.
  • Step 9: Slice and serve!

Equipment

  • Mixing Bowl
  • 9x13-inch Baking Pan
  • Electric Mixer
  • Spatula
  • Wooden Spoon or Skewer

Notes

For best results, use high-quality caramel sauce and poke enough holes for the caramel to soak in.