Pumpkin BTS Poke Cake

 

My brother made this last fall and I thought it was delicious. I made it a few days ago and it was definitely as good or better than I remember it being. It is so yummy. I have been going crazy with the pumpkin dishes lately, to the point where my husband begged me not to make any more pumpkin recipes. I don't even like regular pumpkin pie, but I love pretty much any other pumpkin recipe. This is your typical BTS cake but it is just so good with the pumpkin flavor.

Pumpkin BTS Poke Cake
Source: Something Swanky
1 box yellow cake mix

14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice 

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I actually crushed up 4 score bars instead. I like the chocolate with the toffee bits)

Caramel Sundae Sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).