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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
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
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