Best Pumpkin Spice Caramel Toffee Cake Recipes

CARAMEL PUMPKIN POKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
• Pour into lightly greased 9x13 cake pan.
• Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
• Cool completely (you can place in the fridge or freezer to cool if desired).
• When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
• Poke halfway down the cake, not all the way to the bottom.
• Pour ice cream topping in holes and over cake.
• Spread whipped topping over cake and sprinkle on toffee bits.
• Refrigerate 2 hours before serving.

PUMPKIN CARAMEL POKE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
• Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
• Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
• Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
• Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.