A simple and delicious poke cake recipe featuring a pumpkin-infused yellow cake, soaked with sweetened condensed milk, topped with whipped topping, and garnished with optional caramel, toffee bits, and graham crackers.
Mix the yellow cake mix and pumpkin purée together until well combined. Pour into a baking dish and bake at 350°F (175°C) for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on the counter for 5 minutes. Using the handle of a wooden spoon, poke evenly spaced holes across the entire surface of the cake. Evenly cover the cake with the sweetened condensed milk, ensuring it seeps into the holes. Refrigerate for 30 minutes to allow it to set up. Spread the entire tub of whip topping over the cake. Drizzle on all optional toppings such as Carmel sundae sauce, toffee bits, and crushed graham crackers. Refrigerate for 4 hours or overnight before serving.
