Pumpkin Poke Cake

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12 Servings

Ingredients:

  • 1 – 15 oz. can Pumpkin Puree (not pumpkin pie mix)

  • 1 jar of caramel sundae sauce

  • 1 box yellow cake mix

  • 1 – 8oz tub Cool Whip

  • 1 tsp Pumpkin pie spice

  • 1 – 14 oz. can Condensed milk, sweetened

  • ½ bag Heath bits

Instructions:

Preheat oven to 350°. In a large bowl, combine the cake mix, spice and pumpkin puree until a smooth batter forms. Yes, just the 3 ingredients for the batter. Pour batter into a greased 9 x 13 baking dish. Use the bake time according to the directions on the cake mix box (approx. 23-28mins). Remove cake from oven, cool completely. Using the end of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Refrigerate for 1 hour.

Remove cake from the refrigerator and spread the cool whip evenly over the top of cake. Sprinkle on the heath bits. Drizzle caramel over the heath bits, using about ¼ jar of caramel. Refrigerate for about 3-4 hours before eating. Best when refrigerated overnight. Keep any left-over cake refrigerated.

By Alison Johnson

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Matt Jeske

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