Pumpkin Butter Pecan Poke Cake
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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: 9
Author: Kim Lange


  • 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


  • 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.


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