PUMPKINT TOFFE POKE CAKE is ready to give your usual pumpkin pie a run for its money!
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Pumpkin Toffee Poke Cake

Pumpkin Toffee Poke Cake is a moist pumpkin cake drizzled with a layer of caramel sauce, topped with whipped cream & toffee covered peanut crumbles.
Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings 9
Calories 469kcal
Author Gina Kleinworth


  • 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


Calories: 469kcal | Carbohydrates: 62g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Sodium: 404mg | Potassium: 404mg | Fiber: 5g | Sugar: 27g | Vitamin A: 7385IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 3mg