Moist pumpkin cake soaked with sweetened condensed milk, topped with fluffy Cool Whip, buttery caramel, and crunchy Heath toffee bits! 
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Chill Time: At least 1 hour
Oven Temperature: 350°F
Servings: 12–15
Ingredients
For the Pumpkin Cake:
* 1 box (15.25 oz) yellow cake mix
* 1 can (15 oz) pumpkin purée
* ½ cup water
* 3 large eggs
* ½ cup vegetable oil
* 1 teaspoon pumpkin pie spice (optional)
For the Creamy Filling:
* 1 can (14 oz) sweetened condensed milk
For the Topping:
* 1 container (8 oz) Cool Whip, thawed
* ½ cup caramel sauce
* 1 cup Heath toffee bits
Directions
1. Preheat the oven: Set your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
2. Prepare the cake batter: In a large mixing bowl, combine the yellow cake mix, pumpkin purée, water, eggs, vegetable oil, and pumpkin pie spice.
3. Mix until smooth: Using an electric mixer or whisk, beat until the ingredients are fully combined and the batter is smooth.
4. Pour into the pan: Spread the pumpkin cake batter evenly into the prepared baking dish.
5. Bake the cake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Poke holes: Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the warm cake, approximately 1 inch apart.
7. Add sweetened condensed milk: Slowly pour the entire can of sweetened condensed milk over the cake, making sure it fills the holes and spreads evenly across the surface.
8. Cool and chill: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour so the condensed milk can soak into the cake.
9. Add the Cool Whip: Once the cake is completely cooled, spread the thawed Cool Whip evenly over the top, creating a thick, fluffy layer.
10. Drizzle with caramel: Pour the caramel sauce over the whipped topping in a beautiful zigzag pattern.
11. Sprinkle with Heath bits: Evenly scatter the Heath toffee bits across the top for a delicious chocolate-toffee crunch.
12. Slice and serve: Cut into squares and serve chilled. Enjoy every creamy, caramel-filled bite! 
Home Cook Tips
Use Pure Pumpkin: Make sure you’re using 100% pumpkin purée, not pumpkin pie filling.
Poke While Warm: Adding the sweetened condensed milk while the cake is still warm helps it soak into every bite.
Cool Completely: Let the cake cool before adding Cool Whip so the topping stays thick and fluffy.
Extra Crunch: Sprinkle the Heath toffee bits on just before serving if you want them to stay extra crunchy.
Caramel Lovers: Drizzle a little extra caramel over each slice when serving, if desired.
Storage: Cover and refrigerate leftovers for up to 3–4 days. This cake is best served chilled.
The Ultimate Fall Poke Cake!
This Pumpkin Heath Cake combines soft pumpkin cake, sweet creamy filling, fluffy whipped topping, rich caramel, and crunchy chocolate toffee in every bite. It’s a delicious make-ahead dessert for the holidays!
Would you enjoy this Pumpkin Heath Cake with HOT COFFEE 
or a COLD GLASS OF MILK 
?
Tell me in the comments! 
Save this easy pumpkin dessert recipe for your next fall gathering!
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