A rich, decadent butterscotch pumpkin poke cake – a delicious fall dessert that can feed a crowd!
Pumpkin Poke Cake
- 1 spice cake mix
- 1 15 ounce can pumpkin puree
- 1/2 jar butterscotch ice cream topping about a 12 ounce jar
- 1 14 ounce can sweetened condensed milk
- 1 container cool whip
- 1 bag heath bar bits.
- 15 ginger snap cookies
Combine spice cake mix with the can of pumpkin puree and 1/2 the bag of the heath bar bits
Pour batter into a prepared 9x13 baking dish and bake according to the instructions on the cake mix.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon.
Pour butterscotch over the top of the cake and then about 1/2 - 3/4 of the can of sweetened condensed milk.
Let the cake cool completely.
Pulse the ginger snap cookies in a blender or food processor until they are in powder form. Mix the rest of the heath bar bits with the cookie dust.
Spread whipped cream on top.
Put the heath bar/ginger snap mixture all across the top of the cake.
A few years ago when I was in my first holiday season as a blogger, I noticed that there was one recipe many, many recipe bloggers had on their sites – the poke cake.
I thought it was kind of silly that there were so many variations of it being made, and I swore I would never put one on my site.
Two years later, I’m breaking that vow. This butterscotch pumpkin poke cake is too good not to share. And now I understand why everyone wanted to share their variations – just a few simple changes makes the cake totally different.
I made up this cake around Halloween when my mom asked if I could bring a dessert for the annual family Halloween party. This seemed like a fitting dessert. It was a big hit – though, I must warn you, it’s very rich and decadent. A little bit definitely goes a long way.
Since Thanksgiving is tomorrow, this might be a fun last-minute dessert for that day…or really, anytime you need a quick, delicious dessert that goes a long way!