What’s one thing that too many desserts are missing? Crunch. Sure, a soft, moist cake with a creamy frosting is a classic combination, but to take it to the next level, you’ve got to add the crunch factor, and this pumpkin poke cake has it all. It starts off with a spice cake mix turned pumpkin sheet cake. You then poke holes in the cake so it’s ready to absorb all of the yummy caramel sauce and maple whipped cream. For a crunchy, addictive finish, the cake is crusted with salty toasted pecans and toffee bits. This cake is the perfect treat to feed a crowd this fall!
Frequently Asked Questions
You can use a yellow cake mix instead and add 1 teaspoon of ground cinnamon when you mix the cake mix into the water, oil, egg, and pumpkin mixture.
Just skip it! Keep things simple with vanilla whipped cream. Substitute vanilla extract for maple extract.
Cover and refrigerate the cake for up to 5 days.
Pumpkin Crunch Cake
- Prep Time 40 min
- Total 1 hr 30 min
- Servings 24
- Ingredients 12
Ingredients
Cake
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
Toppings
- 1 jar (12.5 oz) caramel topping
- 1/2 cup chopped unsalted pecans
- 1 pinch flaky sea salt
- 3 cups heavy whipping cream
- 2 cups powdered sugar
- 1 1/2 teaspoons maple extract
- 1 cup toffee bits
Instructions
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Step1
Heat oven to 350°F. Grease an 18x13-inch rimmed sheet pan.
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Step2
In a large bowl, whisk water, oil, eggs, and pumpkin until smooth. Add cake mix; whisk until smooth. Pour batter into prepared pan. Bake 18 to 22 minutes, or until the cake springs back when lightly pressed in center. (Keep the oven on.) Cool for 10 minutes in the pan on a cooling rack.
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Step3
Use the round end of a wooden spoon or spatula to poke holes across the entire surface of the cake. Pour caramel topping over the top of the cake. Use an offset spatula to spread caramel evenly over the cake and into the holes. Cool completely.
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Step4
Meanwhile, place the chopped pecans on a baking sheet with sides and sprinkle with flaky sea salt. Bake at 350°F. for 5 to 8 minutes or until fragrant and toasted. Cool completely.
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Step5
Beat the cream, powdered sugar, and maple extract with an electric stand mixer fitted with the whisk attachment or electric hand mixer until soft peaks form. Spread whipped cream mixture evenly over the cooled cake, gently pressing into the holes and covering the entire surface.
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Step6
Sprinkle toffee bits and toasted pecans over the whipped cream mixture. Cut into squares and serve.
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