Week #2 Pumpkin Toffee Poke Cake

Yay! It's Week #2 of Pumpkin Fall Fridays!

I could hardly wait a whole week to share another pumpkin recipe!

This cake is so yum!
Inspired by Something Swanky which I found on Pinterest,
I knew just from the photo that this recipe would be heaven on a plate!

It's pure gooey, pumpkin-y, caramel-y goodness!
But the toffee topping adds the perfect amount of crunch.

And fairly easy to make, so for your next Fall get together,
this should be your go-to recipe.
And the best part is you can make it a day ahead!

Pumpkin Toffee Poke Cake

Shopping List:

1 box Yellow Cake Mix

2 tsp Pumpkin Pie Spice

2 3/4 C Pumpkin Puree
(not pumpkin pie filling)

14 oz Sweetened Condensed Milk
(I used Fat Free)

8 oz of Cool Whip
(I used Lite)

1/2 bag Toffee Topping
(I used Heath Toffee Bits)

Caramel Sundae Sauce

Method:

1. Preheat oven to 350.
2. Mix together cake mix, pumpkin puree, and pumpkin pie spice.
3. Grease a 9x13 baking pan. Pour batter into baking pan and bake 35-45 mins (until toothpick inserted comes out clean).
4. Allow cake to cool completely. Then, using a straw or the end of a wooden spoon, poke holes all over the cake.
5. Pour sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate 1 hour.
6. Top with cool whip, then toffee bits, and finally drizzle with caramel sauce.
7. Refrigerate overnight before serving. Enjoy!

Happy Friday!