If you are a fan of pumpkin, then I suggest trying out this pumpkin poke cake with Heath Bits topping. You may have seen a similar recipe floating around the food blogs (i.e., Something Swanky), but this one is a bit different because I use a large can of pumpkin, my own recipe for pumpkin pie spice, cool whip frosting, and an entire bag of Heath Bits. The result is a dessert with a texture reminiscent of pumpkin pie but in cake form. (It is extremely moist from the extra pumpkin and sweetened condensed milk). The Heath Bits add a special crunch to the top with just the right amount of chocolate.
- 1 (15.25 oz) box butter yellow cake mix
- 1 (29 oz) can Libby’s 100% Pure pumpkin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 (14 oz) can sweetened condensed milk
- 1 (10.6 oz) container Cool Whip vanilla frosting
- 1 (8 oz) bag Heath milk chocolate toffee bits
- Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with non stick cooking spray.
- In a large bowl, stir together the cake mix, pumpkin, cinnamon, ginger, nutmeg, and cloves until a nice batter forms. Transfer to prepared cake pan.
- Bake for 42-45 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached.
- Immediately poke holes all over the top of the cake using the top handle of a wooden spoon. Pour condensed milk evenly over cake. Refrigerate several hours.
- When cake has cooled, spread cool whip frosting evenly over top. Sprinkle with Heath baking bits.
- Store cake in refrigerator.