This ultimate fall caramel poke cake is a rich, fluffy pumpkin yellow cake, soaked in sweetened condensed milk, topped with whipped topping, heath bits and drizzled with caramel. It’s super moist, insanely delicious, and totally addictive. It's fall in every bite!
Serves: 12
Prep time: 10 mins
Cook time: 30 mins
Chill time: 2 hours
Total time: 2 hours and 40 minutes
You will need
• 15 oz can of pure pumpkin
• 15 oz box of yellow cake mix
• 14 oz can of sweetened condensed milk
• 8 oz package of cool whip (thawed)
• 8 oz bag of heath bits
• 1/2 cup of caramel sauce
1. Preheat the oven to 350° and grease a 9x13 baking dish and set aside. In a large mixing bowl add the pumpkin and yellow cake mix.
Stir until completely combined.
Pour and spread evenly into the prepared baking dish. Add to the oven and cook for the time that’s said on the back of the cake box. Mine was done in around 30 minutes.
2. Once done, remove from the oven and let sit and cool for 10 minutes. Using the end of a wooden utensil poke holes throughout the top of the cake and pour the sweetened condensed milk all over top and spread all around. Place in the fridge for 30 minutes.
3. Add the cool whip on top and spread evenly.
Sprinkle all the heath bits all over top and add the caramel sauce to a zip lock bag, cut the tip off and drizzle all over top of the cake. Add the cake to the fridge for 2-4 hours. Slice and enjoy!
Tips and tricks! Store in an airtight container in the fridge for 3-4 days.
You can add the cake to the fridge for 2-4 hours OR leave it overnight. In a rush? Place the cake in the freezer for 1 hour.
You can poke holes in the cake with a fork or a straw!
Post a Comment