You won’t often see recipes like this on The Barbee Housewife, but when you do, make it. That means it is really, really good. Most of my recipes are from scratch and using fresh, local ingredients. This one is not that, but it doesn’t even matter.
I usually only serve desserts that can be made a day or two ahead at big meals. I can get them out of the way and then concentrate on the dinner that day. This cake is best after sitting in the refrigerator overnight, which is a win in my book.
Poke cakes are often not very pretty, you bake them in a baking sheet, with aluminum, which makes clean-up a breeze, but presentation is hideous. I decided to serve this cake in teacups, which I portioned out earlier in the afternoon. It made serving dessert, so easy (and pretty!)
- 1 box of Spice Cake Mix, 16.5 oz.
- 1 can of Pumpkin Puree, 15 oz.
- 1 Large Egg
- ⅓ cup of Vegetable Oil
- 2 teaspoons of Pumpkin Pie Spice
- 1 jar of Sweetened Condensed Milk, 14 oz.
- 1 jar of Caramel Sundae Topping, 12 oz.
- 1 container of Whipped Topping, 8 oz.
- ½ cup of Toffee Bits
- ½ cup of Mini-Chocolate Chips
- ⅓ cup of Salted Caramel Sauce, more sundae topping can be used as a substitute
- Preheat your oven to 350 degrees and prepare a baking dish. Line a 9x13 inch pan with aluminum foil and spray with nonstick cooking spray.
- In a large mixing bowl, combine the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Mix until well combined, scraping the sides, as necessary, ~3 minutes. Pour in baking pan. Bake for 27-30 minutes until cooked through.
- Whisk the condensed milk and sundae topping together. Set aside.
- When cake is done, poke holes in it with a wooden skewer. Drizzle the condensed milk/caramel mixture on top. Refrigerate for at least 15 minutes. Add the whipped topping and spread evenly. Sprinkle toffee bits and chocolate chips on the top. Drizzle caramel sauce.
- Cover and refrigerate overnight.
Happy Cooking, The Barbee Housewife