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You are here: Home / Dessert / Pumpkin Butterscotch Poke Cake

Pumpkin Butterscotch Poke Cake

October 2, 2021 by Stephanie Brubaker 1 Comment

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Pumpkin Butterscotch Poke Cake with chocolate and toffee is a delicious fall dessert that will wow your tastebuds and impress holiday guests!

Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee on a white plate

Fall baking is in full swing in my kitchen! We’ve made Pumpkin Cheesecake Swirl Bars, Molasses Chocolate Chunk Cookies, Easy Homemade Pumpkin Spice Lattes… 

And every week there seems to be another list of goodies we want to try! My kids all love fall and enjoy helping me come up with new ideas and recipes to create. So fun!

Pumpkin Butterscotch Poke Cake in a pan sprinkled with toffee

I am a summer loving girl, through and through, but all of our children, with the exception of the youngest, love fall. They love the cooler weather, pumpkin and apple everything, all the extra baking mom does, ha!

Though I never like to see summer end, their excitement for all things fall does make it more enjoyable to embrace autumn. And lets face it, I love all the fall baking too!

Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee on a white plate

HOW TO MAKE HOMEMADE PUMPKIN POKE CAKE:

  • Prepare the homemade pumpkin cake and let it cool for about ten minutes.
  • Poke holes all over the cake, leaving 1″ or so between holes. I like to use the end of a wooden spoon.
  • Pour butterscotch pudding over the cake.
  • Top the completely cooled cake with whipped topping, Heath bits, and a chocolate drizzle!

(Complete recipe below in recipe card.)

Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee in a pan

If you make this pumpkin poke cake, I would love for you to comment here on the blog and give it a star rating!

If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!

Pumpkin Butterscotch Poke Cake sprinkled with toffee on a white plate

MORE FALL DESSERT RECIPES TO TRY:

  • Maple Cookies with Maple Icing
  • Pumpkin Oreo Mousse Brownies
  • Easy Pumpkin Praline Cake From Scratch
  • Chocolate Pecan Pie Magic Bars
  • Snickerdoodle Apple Pie Bars

Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee on a white plate

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Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee collage photo

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Pumpkin Butterscotch Poke Cake drizzled with chocolate and toffee on a white plate

Pumpkin Butterscotch Poke Cake

Stephanie Brubaker
Pumpkin Butterscotch Poke Cake with chocolate and toffee is a delicious fall dessert that will wow your tastebuds and impress holiday guests!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Chill Time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

Cake

  • 15 oz pumpkin puree
  • 1/2 cup canola oil
  • 1/2 cup unsalted butter very soft
  • 2 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 2 cup all purpose flour

Filling

  • 2 cup prepared butterscotch pudding

Topping

  • 8 oz whipped topping
  • 1/2 cup Heath baking bits or chopped toffee
  • drizzle chocolate sauce optional

Instructions
 

Cake

  • Preheat oven to 350.
  • In a large mixing bowl beat pumpkin, oil, butter, and sugar until well combined.
  • Add vanilla and eggs, mixing after each addition.
  • Add baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and mix until well incorporated.
  • Add flour and mix well.
  • Pour cake batter into a greased 9x13" pan. Bake for 30 minutes or until tester inserted into the center of the cake comes out clean. 

Filling

  • After baking, allow the cake to cook about ten minutes. Then, with the end of a wooden spoon, poke holes all over the cake, leaving at least an inch between holes.
  • Spread butterscotch pudding over the cake. It will fill in the holes and there will be some left on top.

Topping

  • After the cake has cooled completely, spread whipped topping over the cake and sprinkle with toffee bits. Chill for at least 2 hours.
  • If desired, drizzle with chocolate sauce before serving.
  • Store covered in the refrigerator.
Keyword fall dessert, holiday dessert, poke cake, pumpkin cake

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139 shares
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Filed Under: Cake, Dessert, Fall, Halloween, Holiday, Thanksgiving Tagged With: easy pumpkin dessert, holiday dessert, homemade poke cake, pumpkin cake

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Comments

  1. Niraj Panchal says

    October 29, 2021 at 1:31 am

    Gr8 post, the information and steps of recipe are so understandable

    Reply

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