spray or butter.

A 9-by-13-inch pan is ideal because it creates a cake that is thick enough to hold the caramel filling while providing plenty of surface area for the whipped topping and toffee.

Gather all the ingredients before you begin. Make sure the whipped topping is thawed in the refrigerator, and measure the pumpkin puree, oil, water or milk, and spices.

Read the cake mix instructions as well, since different brands may have slightly different recommended amounts of liquid or eggs. The ingredients in this recipe are intended to create a pumpkin-enriched cake, so follow the chosen mix’s directions as a guide and adjust the batter if necessary.

Step 2: Mix the pumpkin cake batter

In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, water or milk, pumpkin pie spice, and vanilla extract.

Use an electric mixer on low speed or whisk by hand until the ingredients are combined. Increase the mixer speed briefly if needed to remove lumps, but avoid excessive mixing.

The batter should be thick, smooth, and evenly colored. Pumpkin puree adds moisture and density, so the batter may be thicker than ordinary yellow cake batter.

If it seems unusually stiff, add a small amount of water or milk, one tablespoon at a time. Avoid adding too much liquid, as excess moisture can make the cake difficult to bake through.

The pumpkin puree provides flavor and moisture, while the pumpkin pie spice gives the cake its signature autumn aroma.

Step 3: Bake the pumpkin cake

Pour the batter into the prepared baking pan. Spread it evenly into the corners using a spatula.

Place the pan on the center rack of the preheated oven. Bake for approximately 25–35 minutes, or according to the cake mix directions, until the center is set.

Begin checking the cake near the lower end of the estimated baking time. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If wet batter clings to it, continue baking for a few more minutes.

Because pumpkin puree adds moisture, this cake may require a little more baking time than a standard cake mix. However, avoid overbaking, which can dry out the edges.

Remove the pan from the oven and place it on a heatproof surface. Allow the cake to rest for approximately 5–10 minutes before poking the holes.

Step 4: Poke holes throughout the cake

While the cake is still warm, use the rounded handle of a wooden spoon or another similar utensil to poke holes across the entire surface.

Space the holes approximately 1 inch apart. Make them deep enough for the filling to travel into the cake, but do not push the utensil all the way through to the bottom of the pan.

The holes allow the sweetened condensed milk and caramel sauce to seep into the cake, creating a moist texture and rich flavor throughout.

For the best results, distribute the holes evenly. Too few holes can leave some areas without much filling, while extremely large holes may make the cake difficult to serve neatly.

Step 5: Add the sweetened condensed milk and caramel

Slowly pour the sweetened condensed milk over the warm cake, concentrating on the holes and allowing it to soak in gradually.

Next, drizzle approximately three-quarters of the caramel sauce over the surface. Use a spoon or spatula to gently guide the sauce into the holes.

If the caramel sauce is too thick to drizzle easily, warm it slightly according to the product directions. It should be pourable but not hot enough to damage the pan or create a safety hazard.

Allow the filling to absorb into the cake for several minutes. Avoid rushing this step, because the warm cake needs time to take in the liquid.

The combination of sweetened condensed milk and caramel gives this pumpkin poke cake its signature gooey texture. Each slice should contain a moist pumpkin cake layer with pockets of rich caramel sweetness.

Do not add so much liquid that it pools heavily across the bottom of the pan. The cake should be moist and decadent, not soggy.

Step 6: Cool the cake completely

Allow the cake to cool at room temperature until it is no longer warm. This is important before adding the whipped topping.

If you spread whipped topping over a warm cake, it may melt, become runny, and lose its fluffy texture.

Once the cake has cooled, cover the pan loosely and refrigerate it for approximately 30–60 minutes if you want the filling to settle further before adding the topping.

The cake can also be refrigerated longer at this stage if you are preparing it ahead of time.

Step 7: Spread the whipped topping

Remove the cooled cake from the refrigerator. Spread the thawed whipped topping evenly across the surface using a spatula.

Work gently to create a smooth layer that reaches the edges of the pan. You can leave the surface flat for a simple presentation or create soft decorative swirls.

For a richer version, fold a little additional caramel sauce into a portion of the whipped topping before spreading it, but avoid adding too much because excess liquid can make the topping loose.

If you are using homemade whipped cream instead of commercial whipped topping, whip it to soft-to-medium peaks and keep the finished cake refrigerated.

The light whipped topping balances the rich caramel filling and adds a creamy contrast to the soft pumpkin cake.

Step 8: Add toffee bits and caramel drizzle

Sprinkle the toffee bits evenly over the whipped topping. Distribute them across the entire surface so that each slice receives a little crunch.

Drizzle the reserved caramel sauce over the top in thin lines. For a more decorative appearance, move the spoon back and forth across the cake to create a simple caramel pattern.

If desired, sprinkle chopped pecans over the top. A light dusting of cinnamon can also enhance the autumn flavor.

For the best texture, add the toffee bits shortly before serving if you prefer them to remain crisp. If added far in advance, they may soften slightly as they absorb moisture from the topping.

Step 9: Refrigerate before serving

Cover the cake and refrigerate it for at least 2–4 hours, although overnight chilling is an excellent option when preparing the dessert ahead of time.

Chilling gives the filling time to settle and helps the cake become easier to slice. It also allows the pumpkin, caramel, and whipped topping flavors to blend together.

When ready to serve, cut the cake into squares using a sharp knife. Wipe the knife between cuts if you want cleaner portions.

Serve the cake chilled, with additional caramel drizzle if desired.