Pumpkin Patch Poke Cake
Spiced pumpkin cake soaked in sweetened condensed milk and topped with whipped topping, caramel, and candy pumpkins.
Equipment
- 9x13-inch baking pan
- Wooden spoon
- Mixing bowls
Ingredients
Main Ingredients
- 1 box spice cake mix about 15 ounces
- 3 large eggs or as the box directs
- ⅓ cup vegetable oil or as the box directs
- 15 oz canned pumpkin puree
- 14 oz sweetened condensed milk
- 8 oz whipped topping thawed
- ½ cup caramel sauce
- 1 tsp pumpkin pie spice
- ¼ cup crushed graham crackers for garnish
- 12 candy pumpkins optional, for decoration
Instructions
Cooking
- Bake. Prepare the cake mix as directed, stir in the pumpkin puree, and bake in a 9x13 inch pan. Cool slightly.
- Poke. Poke holes all over the warm cake with the handle of a wooden spoon.
- Soak. Pour the sweetened condensed milk over the cake and chill for at least 1 hour.
- Top. Spread on the whipped topping, drizzle with caramel, and dust with pumpkin pie spice.
- Decorate. Add the graham crumbs and candy pumpkins, then slice and serve cold.
Notes
Substitutions: Use chocolate cake mix or homemade whipped cream.
Tips: Pour the condensed milk slowly so it soaks in evenly.
Storage: Refrigerate covered for up to 5 days.
Nutrition does not include the optional candy pumpkins.