Better than Pumpkin Pie Poke Cake

Better than Pumpkin Pie Poke Cake





1 box yellow cake mix

1 teaspoon pumpkin pie spice

1 (15-ounce) can pumpkin puree

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) tub Cool Whip, defrosted

1 (8-ounce) package cream cheese, softened

1 cup sugar

Caramel sundae sauce

Graham cracker crumbs

Chopped pecans







Preheat oven to 350 degrees F. Mix cake mix, pumpkin pie spice, and pumpkin puree in a large bowl until a thick batter forms.

Pour batter into a greased 2.75-quart baking dish. Bake for 35 minutes. Let cool for at least an hour or up until cake is completely cooled.

Poke uniform holes into the cake using the end of a wooden spoon. Wipe off excess crumbs between pokes, if needed. Take care not to poke too close to the edges.

Pour sweetened condensed milk over cake. Use the back of a spoon or spatula to smooth it across the entirety of the cake and pat down into holes. Refrigerate for one hour.

In another bowl, combine Cool Whip with cream cheese and stir until combined. Mix in sugar until thoroughly incorporated.

Spread Cool Whip mixture over the cake. Allow cake to set in fridge overnight.

To serve, drizzle with caramel sundae sauce and garnish with graham cracker crumbs and chopped pecans.