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Pumpkin desserts are still rockin’ on the blog. The holidays are just around the bend. I don’t know about you, but I’ve been sampling ‘oh so many‘ sweets since Mid-March 2014. That’s when I started ‘The Baking ChocolaTess’ blog. Boy, has time flown by!!

I’m in love with this Pumpkin Putter Pecan Poke Cake. It is sooooo insane! Pumpkin and Butter Pecan together!

The pumpkin and butter pecan cake is so moist, it melts in your mouth and the *roll-your-eyes-with-satisfaction* flavors begin just like Violet Beauregarde. Remember that gum-chewing American girl in ‘Willy Wonka & the Chocolate Factory’? She snatches the new type of gum he is working on that doubles as a filling three-course meal! Big trouble happens in that last course.

Hopefully, you don’t get the great pumpkin effect from this, like she did as a very large blueberry. A very large pumpkin, hmm? Scary!

Drum Roll…

Here comes the pumpkin butter pecan cake!! Now, the nutty pecans!! Mmmmm…O and guess what’s coming up?? The buttery toffee and now…the last finishing touch….the whipped cream! Ohhh noooo, you didn’t??! OHHHH YES! I DID!! 🙂

Just serve this for Thanksgiving, but I’ll warn you, there won’t be any left, but if for some chance, there is, it won’t stay around long.

Here’s the recipe! You will enjoy it immensely!

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Pumpkin Butter Pecan Poke Cake! It's Insane!

Pumpkin & butter pecan cake drenched in a sweetened condensed milk, caramel sauce and pumpkin pudding, topped off with fluffy clouds of whipped cream, buttery toffee bits and pecans. It's INSANE!!!

Servings:

Author: Kim Lange

Ingredients

1 box Butter Pecan cake mix
14 oz Pumpkin Puree
1 tsp Pumpkin Pie spice
14 oz can fat-free sweetened condensed milk or full flavor
Caramel Ice Cream Topping approx 1/2 to 1 cup - depending on your preference
1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
1 1/2 cups Almond Milk (or your choice of milk)
8 oz tub Cool Whip
1/4 cup Heath English Toffee Bits
1/4 cup Pecans chopped

Instructions

Heat oven to 350°. *Spray a 9x9 pan with non-stick spray.
In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
Spread batter into pan. (Batter will be thick and it won't seem like you will have enough batter, but it does raise.)
Bake 30-40 minutes until a toothpick inserted comes out clean.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don't go overboard, a little goes a long way.
Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
Pour pudding over sweetenened condensed milk and caramel layer of cake spreading evenly on top of the cake.and refrigerate for 30 minutes.
Spread the Cool Whip over the top of cake.
Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
Refrigerate for 4 hours, or overnight.
Store cake loosely covered in refrigerator.

Notes

The more you let the sweetened condensed milk, caramel and pudding soak in the cake, the better.
OMG!!

If you want to make this in a 9x13 pan, the cake will be 1 - 1/2 inches high. If you want a taller cake, double the recipe. I think the second option is better, in my opinion or go with the 9x9 pan.

Other Pumpkin Goodies you might wanna schmooze!

Yum48

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Comments

Teresa says
November 10, 2014 at 10:05 pm
This looks divine!
- ChocolaTess says
  November 10, 2014 at 11:11 pm
  Thank you so much Teresa! 🙂
Karen says
November 11, 2014 at 7:58 pm
this looks so good, I have to try this, I think I can modify it for our kitchen. Thanks for sharing. Stopping by from Wonderful Wednesdays.
- ChocolaTess says
  November 12, 2014 at 7:40 pm
  Thank you and your welcome Karen. I promise, you will love it! Happy you stopped by from the partay! 🙂
cdloken says
November 11, 2014 at 8:42 pm
This looks so YUMMY! Thank you so much for sharing on The Wonderful Wednesday Blog Hop!! I’m definitely pinning this on our favorite board!!!
- ChocolaTess says
  November 12, 2014 at 7:42 pm
  Awesome! Thanks so much for swinging by and pinning too! 🙂
Ducks 'n a Row (@SineaPies) says
November 15, 2014 at 9:55 am
Kim, this looks so good. Our readers absolutely loved it. It was most viewed on last week’s Wonderful Wednesday Blog Hop! You’ll be featured this week. Be sure to stop by for our early-bird start…Tues 7pm ET. It is our 100th party, so we are super excited!
- ChocolaTess says
  November 15, 2014 at 10:25 pm
  Wow! Thank you so much for featuring my Pumpkin Butter Pecan Poke Cake! That rocks! And of course I will be back and thank you for hosting such a great party. Love seeing all the creations!