Pumpkin Poke Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 box (15.25 oz) Yellow Cake Mix (recommended: Pillsbury brand)
  • 2¼ cups canned pumpkin (18-20 oz)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 can (14 oz) fat-free sweetened condensed milk
  • 1 tub (8oz) fat-free or lite Cool Whip, thawed
  • 2 Heath Bars, crushed in a food processor (or ¼ cup Heath bits)
Instructions
  1. Pre-heat oven 350 degrees.
  2. Grease a 9 x 9 baking dish with non-stick cooking spray.
  3. Mix together box of cake mix (do not follow directions on the box), canned pumpkin, pumpkin pie spice, and cinnamon until batter forms.
  4. Pour batter (evenly spread) into prepared baking dish.
  5. Bake 35 – 45 minutes until toothpick comes out clean. Let cool completely after baking.
  6. Using the bottom of a wooden spoon, poke holes all over top of cake. Be sure to poke all the way to the bottom of the pan.
  7. Pour the sweetened condensed milk evenly over the cake. Be sure to fill in all the holes. Refrigerate for 1-2 hours or until the condensed milk has soaked into the cake.
  8. Using a large spreader, spread Cool Whip over top of Cake.
  9. Sprinkle cake with Heath bits. Refrigerate for 3-4 hours, or overnight.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/10/pumpkin-poke-cake/