Pumpkin Toffee Poke Cake

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This delicious fall cake recipe is my contribution. It is simple and sinful.
from themandatorymooch.com

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Ingredients

  • Cake Ingredients:
  • 1 box yellow cake mix
  • 1 c. canned pumpkin
  • 1/2 c. water
  • 1/3 c. vegetable oil
  • 3 eggs
  • 1 1/2 tsp. pumpkin pie spice
  • Topping Ingredients:
  • 1 can sweetened condensed milk
  • 1 container whipped topping
  • 1 tsp. pumpkin pie spice
  • 1 8 oz. bag toffee bits (found in baking aisle by chocolate chips)
  • 1 c. pecans, chopped

Preparation

Step 1

1. In large bowl, beat all cake ingredients together on medium speed for 2 minutes.
2. Pour into greased 9x13 inch pan. Bake at 350 degrees for 25-30 minutes.
3. Poke holes into the top of cake while still warm with large fork or handle of wooden spoon.
4. Pour sweetened condensed milk over cake.
5. Cool completely, about 1 hour. (I put mine in our freezer for about 30 minutes to speed up the cooling.)
6. For topping, mix pumpkin pie spice into whipped topping. Spread carefully over cake.
7. Sprinkle with toffee and pecans. Gently press into whipped topping mixture.
8. Store in refrigerator until serving.

**I have also substituted a can of cream cheese frosting for the whipped topping.

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