Pumpkin Poke Cake -

Pumpkin Poke Cake -

Yum

This Pumpkin Poke Cake is a delicious variation on our Better Than (you know what) Cake.  We decided to add a seasonal twist to this classic recipe and it turned out AMAZING. This recipe is like the cake version of pumpkin pie — your holiday guests are going to LOVE it! The cake batter can be made one of two ways. The way listed in the recipe below (yellow cake mix, pumpkin puree, and pumpkin pie spice) makes a more dense, real pumpkin flavored cake. You can also use a pumpkin cake mix and prepare it as directed on the back of the box (don’t add the pumpkin puree or pumpkin pie spice). This way makes a more fluffy, light cake. Either way it is SO GOOD. One VERY important note about this recipe is that you make sure to buy pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is too thin and runny and will not give the cake the right texture. MAKE SURE you get the pure pumpkin. To crush up the Heath or Skor candy bars, I usually unwrap the bars, put them in a gallon sized ziplock bag and hit it with a rolling pin. You could also throw the bars in the blender for a few seconds.

Ingredients

  • 1 yellow cake mix
  • 1 14 oz can of pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 14 oz can of sweetened condensed milk
  • 1 12 oz jar of caramel topping
  • 1 8 oz container of Cool Whip
  • 1 tsp cinnamon
  • 4 Heath or Skor candy bars, crushed into bits
Read the whole recipe on Favorite Family Recipes