If you like easy dessert recipes like me, then this Pumpkin Toffee Poke Cake is the one for you to make this fall!  It starts with a box cake mix, which is usually my go-to dessert strategy.  Once you doctor it up a bit with canned pumpkin and cinnamon, it completely transform the batter for fall.

Canned sweetened condensed milk also doesn’t hurt any recipe, am I right?  It’s like liquid gold in a can.  Follow it up with caramel drizzle and chopped Heath bar candy and you have yourself a great little dessert that was super easy!

Tips for making this Pumpkin Toffee Poke Cake

• Make sure you buy canned pumpkin and not pumpkin pie filling.  
• If you can’t find milk chocolate toffee bits, you can chop your own Heath bars. 
• You can make homemade whipped cream for an extra special touch.
• Looking for a more elegant fall pumpkin dessert recipe?  Try this Pumpkin Praline Trifle.

Pumpkin Toffee Poke Cake

Yield: 12

Prep Time: 15 minutes

Total Time: 15 minutes

Pumpkin Toffee Poke Cake - An easy pumpkin dessert recipe filled with toffee and caramel and perfect for the fall season!

Print

Ingredients

• 1 box yellow cake mix
• 1 cup canned pumpkin
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon
• 1 can sweetened condensed milk
• 3/4 to 1 cup milk chocolate toffee bits
• 8 oz cool whip
• Topping: jarred caramel sauce

Instructions

1. Preheat oven to 350.
2. In a large bowl, beat cake mix, pumpkin, milk, oil, eggs, pumpkin pie spice, and cinnamon on low speed until mixed and then increase speed to medium and beat for 2 minutes. Pour into 13 x 9 pan and bake for 25 minutes or until center is set and toothpick comes out clean. Let cake rest for about 5 minutes.
3. Using the handle of a wooden spoon, poke several holes through the cake in rows. I make about 20 holes.
4. Drizzle the sweetened condensed milk into all the holes and on top of the cake. Next, drizzle caramel sauce into holes. I do not measure this amount. I just drizzle it all around. Sprinkle with about 1/2 cup of toffee bits over the top. Allow cake to cool.
5. Top with cool whip. Sprinkle with remaining toffee bits. You can drizzle more caramel at this point and refrigerate or you can drizzle the caramel once you slice and serve it. You can serve it once cooled, but we like it best refrigerated a few hours before serving.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Follow on Instagram for More Recipes and Fun!!

Be sure to check out our other pumpkin desserts here:

Pumpkin Pecan Cake

Pumpkin Praline Trifle

Pumpkin Chocolate Chip Bars

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Pumpkin Toffee Poke Cake appeared first on Diary of A Recipe Collector.

Calling all you chocolate lovers out there!  I’ve got a treat for you!  This easy Double Mocha Poke Cake is an easy recipe you want to have in your stash.  I made it last week when we had some friends over for dinner.  It’s about time I’m posting a new dessert recipe on here.  I am a dessert-aholic, but you probably can’t tell by the lack of desserts I’ve posted over the past year.  I’m so happy to be sharing a new one with you!

This one has the deep mocha flavor in both the cake and the icing.  The expresso powder brings out the flavor of the chocolate and gives it this richness that is oh so good!  I pretty much put expresso powder in just about every chocolate dessert I make now because I love the flavor so much.  (I use this expresso powder.  I find it at my grocery store, but you can also order it here.)

Speaking of being obsessed with mocha flavor.  I’m also obsessed with these mocha k-cups too.  I like to have one at night after the kids go to bed.  I’ll grab one of those and relax with my favorite book or my favorite tv show.  Lately, I’m all about the books.  I read Crazy Rich Asians last week, and now I’m reading the sequel China Rich Girlfriend.  It’s not my typical book.  It kind of reminds me of a Real Housewives with a little Downton Abbey mixed in set in Singapore.  Very different from my usual.  But I love the story with a few little twists and turns mixed in there.

So this cake is also special because it is soaked with sweetened condensed milk i.e. liquid gold.  🙂  Let it set up in the refrigerator for a little while because it makes a great refrigerator cake with a cold glass of milk! One bite of this cake, and I’m sure you’ll be all about the mocha flavor too!

Double Mocha Poke Cake

Print

Ingredients

• 1 devil's food cake mix
• 2 3.4 oz instant chocolate pudding mixes
• oil, water, eggs called for on cake mix
• 1tbsp plus 1 tsp instant expresso powder
• 1 can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 cup milk
• optional: hershey bar for grating on top

Instructions

1. Prepare cake according to package directions adding 1 box of pudding mix and 1 tbsp expresso powder to other ingredients before mixing. Bake according to package directions in a 13 x 9 pan.
2. Once cake is removed from oven, poke several holes all over the top of cake with a toothpick. Drizzle sweetened condensed milk evenly over entire cake. Allow cake to sit until cool.
3. Once cake has cooled, prepare icing by whipping 1 cup of heavy whipping cream. In a separate bowl, mix pudding mix with 1 cup milk. Add to whipped cream and mix will. Spread icing over cooled cake. Top with grated hershey bar. Refrigerate for at least 2 hours and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Looking for other great desserts?

Boston Cream Pie Poke Cake

No-Bake Nutella Eclair Cake

Chocolate Dream Trifle

Dr. Pepper Vanilla Float Cake Brownies

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

Get FREE recipes delivered to you by email:  SIGN UP HERE!

The post Double Mocha Poke Cake appeared first on Diary of A Recipe Collector.

It’s been pumpkin central around here lately!  Seriously.  We’ve had so much pumpkin painting going on…

Every year, I let my kids pick out little pumpkins to paint when we go to the pumpkin patch to get our big carving pumpkin.  So they painted those last weekend.  And this past weekend, my two older kiddos wanted to enter the pumpkin decorating contest at school.  So we spent another weekend painting…all while the pantry remodel is going on.  I found myself wondering what I was thinking.  My kitchen looked like a disaster area for the last five days.

And I hate to say it, but not much cooking has been going on while all this other stuff is happening.  I’m ready for normalcy in that department!

These kinds of pictures are always always my favorite ones to take.  I love that I have a picture of the kids with the carved pumpkin every year.  I’m big on tradition.  They all go in a scrapbook, which I’ve totally neglected since my youngest was born.  Did you know I have a scrapbooking blog?  Now it has a few cobwebs on it since I haven’t had time to work on any of that stuff in the last year.  But I truly miss it so much!  After the hustle and bustle of the holidays, I plan on getting all of my stuff out and working on a few pages.

Today, I have a great fall cake recipe for you.  It’s made with a Praline icing!!  Now down here in Louisiana, we say prah-lean as opposed to pray-lean.  That Cajun accent comes out in words like that.  But no matter how you say it, it is delicious!  I just used a box butter pecan cake mix, and after I baked it, I poked holes and poured on the caramel sauce.  The icing is really simple to make too.  You will love it!

Now if the icing comes out a little thick, all you have to do is add a little more cream to it to thin it out a little.  It will harden a little after icing.  This cake is one of those cakes that goes perfectly with a big ol’ glass of milk!

Praline Poke Cake

Print

Ingredients

Cake:

Toggle ingredient group

• 1 butter pecan cake mix (plus ingredients to make cake)
• 1 12 oz. jar caramel sauce

Praline Icing:

Toggle ingredient group

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream (plus a little extra may be needed)
• 1 16 oz. box powdered sugar
• 1 tsp vanilla extract
• 1 cup pecans, chopped and toasted*

Instructions

1. Bake cake according to package directions. Once you remove it from the oven, let it sit for 10 minutes.
2. Poke holes all over cake with the handle of a wooden spoon.
3. Pour caramel over cake and into holes. Let soak into cake and continue to cool.
4. Make icing by melting butter in a medium saucepan over medium heat. Stir in brown sugar and heavy cream. Bring it to a boil and then remove it from heat. Carefully pour into mixing bowl. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. If it is too thick to spread, add a little more cream. (about 1 tbsp)
5. Frost cake with icing. Top with toasted pecans*.
6. *Toast pecans in 350 degree oven for 5 minutes and allow to cool.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other cakes you may love:

Coconut Lemon Curd Poke Cake

Boston Cream Pie Poke Cake

Strawberry Wet Cake

You can find more DESSERTS RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Praline Poke Cake appeared first on Diary of A Recipe Collector.

Y’all this little Boston Cream Pie Poke Cake is one of the best desserts I’ve made in quite a while!  I’ve made it twice in the last month, and I plan to make it again next month for a Bible study meeting with my ACTS sisters.  I think it has become my new go-to dessert recipe!  In fact, my “I’m not much of a sweet eater” husband finished off the first pan I made as you can see from this Instagram picture!

Gosh!  I love it when that happens!

Even since childhood, I’ve always loved a good yellow cake with chocolate frosting.  It is a true classic winning combo.  I used a box cake mix because I’m not all that picky about that sort of stuff, but you could totally use your own homemade yellow cake mix if that is your thing.  I figure box mixes are my friend when I add all the other good stuff to the cake anyway.

In the end, you finish it off with a fabulous homemade chocolate icing that is spoon-licking good.  Just ask me and my kids!!  Chocolate icing is dangerous around these parts!!  Like I need to hurry up and put the bowl under water so I don’t keep eating every last morsel of it kind of dangerous!!

I certainly hope you try it for any of your family and friend gatherings.  It is such a crowd-pleaser!.

Boston Cream Pie Poke Cake

Print

Ingredients

• 1 box yellow cake mix plus ingredients to make cake
• 1 3.5 oz. instant vanilla pudding mix
• 1 cup milk
• 1 14 oz. can sweetened condensed milk

Frosting

Toggle ingredient group

• 1 1/2 sticks butter, softened
• 3/4 cup cocoa powder
• 1/2 cup boiling water
• 1 tsp vanilla
• 5-6 cups powdered sugar

Instructions

1. Bake cake according to box mix directions in a 13 x 9 pan.
2. While cake is in the oven, mix pudding mix with 1 cup of milk. Whisk until combined and let sit for 2 minutes or until thickened. Whisk again for a few seconds.
3. Whisk in sweetened condensed milk.
4. Remove cake from oven and poke several holes with the handle of a wooden spoon.
5. Pour pudding mixture all over cake filling all the holes and letting it completely cover the cake. Let it sit until cooled (about 1 hour).
6. Make frosting by adding softened butter to a large mixing bowl. Add cocoa powder. Carefully pour in boiling water. Add vanilla and beat for about 1 minute or until combined.
7. Gradually add in powdered sugar beating after every few cups added. Beat until smooth. I usually add 5 to 6 cups.
8. Frost cake and refrigerate until ready to serve. BEST REFRIGERATED OVERNIGHT.

Notes

**The frosting quantity on this recipe has been reduced from what was previously posted.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Looking for other great crowd-pleasing desserts?

Not Yo’ Momma’s Banana Pudding

Strawberry Wet Cake

Banana Cake with Pineapple Cream Cheese Frosting

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Boston Cream Pie Poke Cake appeared first on Diary of A Recipe Collector.