Pumpkin Poke Cake w/ Heath Bits

pumpkinpokecake

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.

Pumpkin Poke Cake w/ Heath Bits
 
Prep time
Cook time
Total time
 
Serves: 12-16
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with non stick cooking spray.
  2. 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.
  3. Bake for 42-45 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached.
  4. 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.
  5. When cake has cooled, spread cool whip frosting evenly over top. Sprinkle with Heath baking bits.
  6. Store cake in refrigerator.

 

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