If you need a Thanksgiving dessert, this PUMPKIN TOFFE POKE CAKE is just what you are looking for. Moist pumpkin cake drizzled with a layer of caramel sauce, topped with whipped cream & toffee covered peanut crumbles. It’s DELICIOUS!
Are you all loving pumpkin season? I know, it’s everywhere & I think everyone is happier for it. I know I am. Just having that wonderful smell in the air just puts a smile on my face. You know the smell, pumpkin, cinnamon & vanilla all rolled into one just make for a happy day if you ask me. So of course I’m currently making everything I can with pumpkin before we move into peppermint season. One thing I made recently was this Pumpkin Toffee Poke Cake.
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You see, I spend the better part of October & November working on trial runs through holiday recipes for Thanksgiving. This way I know exactly which ones I really want to serve. It also helps me work out any issues ahead of time so I’m prepared & I can plan on a worry free holiday in the kitchen. So because of all that prep, we have our fill of Thanksgiving dishes by the time the day arrives. It actually works out great because before I would only get a day or two of all those wonderful flavors before it was time to move to the next holiday.
So this cake is going to be your new favorite dessert to share at your Thanksgiving meal. It’s literally 3 ingredients for the cake, then the caramel sauce that you can purchase already made to save time. Then just top with whipped topping & my favorite snack, toffee covered peanuts. I’m telling you- it’s absolutely incredible! You will not be disappointed.
Pumpkin Toffee Poke Cake
- 15.25 oz box vanilla cake mix
- 15 oz can 100% pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 cup caramel sauce
- 8 oz tub whipped topping- thawed (or homemade)
- 2 cups toffee covered peanuts- crushed
Preheat oven to 350 degrees
Coat a 9x9" baking pan with shortening & set aside
In mixer bowl, combine cake mix, pumpkin & pumpkin pie spice & beat on medium until well combined
Transfer to prepared baking pan & bake 30-35 minutes or until cake springs back when slightly pressed
Remove from oven & immediately poke holes all over cake with a small thin object - I used a skewer
Immediately drizzle caramel sauce all over cake making sure to get it in all those holes you created
Chill in refrigerator until completely cooled
Top with thawed whipped topping & crushed toffee covered peanuts
How about a couple more of our favorite thanksgiving recipes?
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