The Perfect Pumpkin Poke Cake
Prep time
Cook time
Total time
Recipe type: dessert, cake
Serves: 12 servings
  • Cake
  • 1 Yellow cake mix
  • 1 egg
  • ⅓ cup sour cream
  • 15 oz can of pumpkin puree
  • 1 tsp cinnamon
  • ¾ can sweetened condensed milk (14 oz can)
  • ¼ cup caramel topping
  • Frosting
  • 8 oz tub Cool Whip
  • ½ cube cream cheese softened
  • 1 tsp vanilla
  • ½ cup powdered sugar
  • Topping
  • ¼ cup caramel sundae topping
  • ½ bag Heath bits (find by chocolate chips in the grocery store)
  1. Preheat oven to 350 degrees
  2. In a bowl mix 1 box of yellow cake mix, 1 egg, ⅓ cup sour cream, 1 can pumpkin puree, and 1 tsp cinnamon
  3. Cook for 30-40 minutes or until you can stick a toothpick in the middle and have it come out clean (30 was perfect for me but it may cook slower at lower elevations)
  4. Allow cake to cool for about 30 minutes
  5. Poke holes throughout cake with the end of a wooden spoon (or something else about the size of a dime)
  6. Drizzle sweetened condensed milk evenly over cake so that is seeps into the holes in the cake
  7. Then do the same thing with ¼ cup of caramel topping
  8. Allow to cool in fridge for about an hour
  9. Whip up Cool whip, vanilla, softened cream cheese, and powdered sugar in a bowl to make
  10. frosting
  11. Spread evenly over top of cake with a rubber spatula
  12. Top with Heath bits and drizzle ¼ c caramel topping over the top
  13. Allow to sit in fridge for 2-3 hours
  14. Serve!
The longer this sits in the fridge the you may want to make the cake the night before so the finished product can sit in the fridge overnight
Recipe by Sugar n' Spice Gals at