Grab your brooms and forks because this recipe is full of Hocus Pocus! 🪄 ✨ This Pumpkin Poke Cake is drool-worthy and the perfect dessert for fall. Perfectly spiced and soaked with dulce de leche and sweetened condensed milk, then topped with a light cream cheese frosting and crowned with Heath bits and caramel, this cake hits all the makings for the perfect cake.
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Mix the spice cake mix, flour, sugar, sour cream, eggs, vegetable oil, pumpkin puree, and water until well combined.
Pour the batter into a 9x13 or 10x15 pan.
Bake at 325°F for 30 minutes or until the center is done.
Place the butter in a mixing bowl and blend until softened and creamed.
Add powdered sugar and vanilla extract, then mix until well incorporated.
Add milk and blend until smooth.
Spread the caramel sauce and frosting over the cooled cake.
Top with Heath bits and drizzle caramel sauce over the cake.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
For extra flavor, you can toast the Heath bits slightly before adding them to the cake.
Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Just ensure it has a similar consistency to canned puree.
Can I substitute sour cream with yogurt?
Yes, plain yogurt can be used as a substitute for sour cream in this recipe.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it just before serving.
Can I use a different type of cake mix?
You can use a different cake mix, but the spice cake mix complements the pumpkin flavor best.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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