@brighteyes847: Pumpkin Caramel Poke Cake RECIPE-COOKING WITH BRIGHT EYES Soft, moist, and bursting with cozy fall flavors — this cake is pure autumn in every bite! Sweet pumpkin spice, gooey caramel, and creamy whipped topping come together for a dessert that melts in your mouth! --- Ingredients Cake Base: • 1 (16.5 oz) box spice cake mix • 1 (15 oz) can pure pumpkin purée (not pumpkin pie filling) • 1 large egg • ⅓ cup vegetable or canola oil • 2 tsp pumpkin pie spice Filling & Topping: • 1 (12 oz) can sweetened condensed milk • 1 (12 oz) jar caramel sundae topping • 1 (8 oz) tub whipped topping, thawed • ½ cup toffee bits • ½ cup mini semi-sweet chocolate chips • ⅓ cup salted caramel sauce (store-bought or homemade) --- 👩‍🍳 Instructions 1️⃣ Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and coat lightly with nonstick spray. 2️⃣ Make the Batter: In a large bowl, mix cake mix + pumpkin purée + egg + oil + pumpkin spice. Beat 2–3 minutes until smooth. 3️⃣ Bake: Pour into the prepared pan and bake 27–30 min, until a toothpick comes out clean or with a few moist crumbs. 4️⃣ Prepare Caramel Mixture: Whisk sweetened condensed milk + caramel topping in a small bowl. Set aside. 🍮 5️⃣ Poke & Pour: Right after baking, poke about 60 holes evenly across the cake using a wooden spoon handle. Slowly pour the caramel mix over the warm cake, letting it soak in. 6️⃣ Cool & Top: Chill the cake in the fridge for 15 min. Spread whipped topping evenly on top. ☁️ 7️⃣ Decorate: Sprinkle with toffee bits + mini chocolate chips, then drizzle salted caramel sauce generously over the top. 8️⃣ Chill & Serve: Cover and refrigerate for at least 2 hours (or overnight) for best flavor and texture. Serve cold and enjoy the magic! ---

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