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Thursday, November 28, 2013

Pumpkin Poke Cake

Photo courtesy of the Cooking Corner.
      One of my daughters loves pumpkin. For her birthday every year she asks for a pumpkin pie because she never gets enough at Thanksgiving. Recently she sent me a recipe for what I'll call a "poke" cake, because after it's baked, you literally take the end of a mixing spoon and poke holes in the cake so that it absorbs sweetened condensed milk. Talk about rich!
      I was practicing on Thanksgiving dishes and this was the biggest surprise and best hit I've made in awhile. Besides the fact that it is so easy and uses only a few ingredients, the cake is very light and the pumpkin flavor mellow instead of over powering. The sprinkle of candy and drizzle of caramel are literally the icing on the cake that adds that perfect little touch.

Pumpkin Poke Cake
1 box dry yellow cake mix (No eggs, oil or water)
1 15 oz. can pumpkin (not pumpkin pie mix)

1 14 oz. can sweetened condensed milk 
1  8 oz. tub whipped topping
1/2  bag Heath Bits
1/4 jar caramel sundae sauce

Instructions -

In a large bowl, mix together the cake mix and pumpkin until a smooth batter forms. It will be thick at first and you'll swear it can't be right, but it works.

Pour batter into a greased 9×13 baking dish and bake at 350 degrees, according to the directions on the cake mix box (about 23-28 minutes). 

Remove cake from oven and let cool for about 10 minutes after baking.

Using the end of a wooden spoon, poke holes all over the top of the cake. 

Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Refrigerate for 30 minutes. 

Remove cake from refrigerator and spread the whipped topping over top of cake. (Go ahead and use the whole thing.) Sprinkle on the heath bits and drizzle caramel over top. (about 1/4 of the jar - thinning out by heating in microwave if needed) 


Refrigerate for 3-4 hours or overnight.


Serves 12-15.
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