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Pumpkin Poke Cake

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A moist and flavorful cake filled with creamy goodness, drizzled with caramel, perfect for fall celebrations.

Ingredients

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  • 1 box pumpkin spice cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 cup sweetened condensed milk
  • 1 cup caramel sauce, divided
  • 1 cup whipped topping
  • 1/2 cup chocolate chips
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Combine the pumpkin spice cake mix, water, vegetable oil, and eggs in a large bowl. Mix until smooth.
  3. Pour the batter into the prepared baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool for about 10 minutes. Use the end of a wooden spoon to poke holes all over the cake.
  5. Heat the sweetened condensed milk and 1/2 cup of caramel sauce over low heat in a saucepan until combined. Pour this mixture over the cake, making sure it seeps into the holes.
  6. Let the cake cool to room temperature, then refrigerate for at least 2 hours.
  7. Top the cake with whipped topping, sprinkle chocolate chips on top, and drizzle the remaining caramel sauce over the cake. Enjoy!

Notes

For diabetic-friendly versions, consider using sugar substitutes like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/pumpkin-poke-cake/