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This Decadent Pumpkin Caramel Heath Crunch Poke Cake delivers pure fall comfort in every bite The soft pumpkin cake soaks up sweetened condensed milk for a rich dreamy texture while a fluffy blanket of whipped topping and a generous sprinkle of Heath bar bits finish things off with the perfect caramel toffee crunch This is the no fuss dessert I turn to when time is short but I want something show stealing on my holiday table
I first brought this cake to my book club and watched it disappear before anyone had even finished their first cup of coffee Now it is my must make for Thanksgiving potlucks since even folks who say they are not cake people sneak back for seconds
Ingredients
- Yellow cake mix: opt for a quality mix for the fluffiest crumb
- Pure pumpkin puree: not pumpkin pie filling for authentic earthy sweetness and rich color
- Sweetened condensed milk: this soaks into the cake for ultra moisture and caramelized depth I sometimes reach for the fat free version and no one notices
- Frozen whipped topping: thawed for easy spreading For best flavor I use Cool Whip but homemade whipped cream works beautifully too
- Heath English Toffee Bits: add an addictive buttery crunch Look for pieces with good caramelization Avoid ones that look very pale
- Caramel sundae sauce: choose a thick one for drizzling For a treat make your own salt the caramel for a grown up twist
Step-by-Step Instructions
- Prepare the Pan:
- Grease a standard 9 by 13 inch cake pan with nonstick spray or butter to prevent sticking and set aside
- Mix the Batter:
- Combine the yellow cake mix and canned pumpkin in a large bowl replacing all water in the cake mix directions with pumpkin Stir until smooth and no dry spots remain The thick batter needs a good mix but keep it gentle for tenderness
- Bake the Cake:
- Spread the batter evenly in the pan and bake at 350 degrees Fahrenheit for 25 to 30 minutes Test with a skewer or toothpick in the center For perfect moisture pull it out as soon as there are only a few crumbs sticking to the tester
- Poke and Soak:
- Let the warm cake cool for 10 to 15 minutes Use a fork or the blunt end of a skewer to poke dozens of holes all over the cake surface reaching nearly to the pan bottom Slowly pour sweetened condensed milk evenly on top letting it sink and soak into every hole
- Chill to Set:
- Transfer the cake to the fridge and chill at least one hour or up to overnight for best results This allows the milk to work its magic and firms the crumb for easy slicing
- Top with Whipped Layer:
- Spread the thawed whipped topping over the entire chilled cake in an even layer Make sure to go to the edges to lock in all that moisture
- Add the Crunch:
- Scatter Heath Toffee Bits generously over the whipped topping Press them in lightly so every bite gets some crunch
- Finish with Caramel:
- Right before serving drizzle with caramel sundae sauce for glossy sweetness I like to zigzag it back and forth for a pretty look
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Pumpkin puree is very close to my heart because my grandmother used to roast pumpkins every fall and freeze the pulp for holiday baking This cake brings back memories of licking the mixing bowl as a kid and scraping every last bit of caramel from the pan with my brothers
Storage Tips
Keep the cake tightly covered in the refrigerator where it stays moist and delicious for up to four days The flavor deepens after resting overnight Avoid freezing after adding whipped topping as it can become watery For best texture wait to add topping and caramel sauce until ready to serve
Ingredient Substitutions
If you cannot find Heath bits swap in chopped pecans walnuts or mini chocolate chips even a mix creates fun variety I have also used butterscotch chips in a pinch For a lighter cake reach for light whipped topping and fat free sweetened condensed milk
Serving Suggestions
This cake is fantastic chilled but I sometimes serve it slightly cool straight from the fridge with hot coffee on the side For more fall flavor scatter a little cinnamon or nutmeg on top before drizzling the caramel A scoop of vanilla ice cream turns it into an extra indulgent plated dessert
Cultural Note
Poke cakes rose to popularity in America in the 1970s with their promise of maximum flavor and ease They are the ultimate retro party dessert This version builds on old school flavors but delivers a modern combo of pumpkin spice and toffee that feels right at home on the holiday dessert table
Frequently Asked Questions
- → Can I use pumpkin pie filling instead of pumpkin puree?
No, it's best to use pure pumpkin puree. Pumpkin pie filling contains added spices and sugar that will alter the cake's flavor and sweetness.
- → How long can I store the leftover cake?
Store leftover cake tightly covered in the refrigerator for up to 3-4 days. The flavors meld together beautifully overnight, making it even more delicious the next day!
- → Can I make this cake ahead of time?
Yes! You can prepare the cake up to the point of adding the whipped topping a day in advance. Add the whipped topping, Heath bits, and caramel drizzle closer to serving for the best texture and appearance.
- → What can I substitute for the Heath English Toffee Bits?
Chopped pecans, walnuts, or mini chocolate chips make excellent substitutes for the Heath bits. Get creative and use your favorite toppings!
- → Can I add spices to the cake batter?
Absolutely! Add 1-2 teaspoons of pumpkin pie spice or ground cinnamon to the cake batter for an extra layer of fall flavor. A little nutmeg also works well.
- → What size baking pan should I use?
A 9x13-inch baking pan is recommended for this cake. This size allows for even baking and easy slicing.