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5
from 1 vote
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
hours
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
2
hours
hours
45
minutes
minutes
Servings
9
Calories
469
kcal
Author
Gina Kleinworth
Ingredients
15.25
oz
box vanilla cake mix
15
oz
can 100% pumpkin puree
2
tsp
pumpkin pie spice
½
cup
caramel sauce
8
oz
tub whipped topping- thawed (or homemade)
2
cups
toffee covered peanuts- crushed
Instructions
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
Nutrition
Calories:
469
kcal
|
Carbohydrates:
62
g
|
Protein:
11
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Sodium:
404
mg
|
Potassium:
404
mg
|
Fiber:
5
g
|
Sugar:
27
g
|
Vitamin A:
7385
IU
|
Vitamin C:
2
mg
|
Calcium:
179
mg
|
Iron:
3
mg