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Pumpkin-Toffee Poke Cake

Pumpkin-Toffee Poke Cake
Servings:
12
Total Time:
2 hours, 15 minutes
Active Time:
15 minutes

Ingredients

Cooking spray
1 (16.5-oz) box spice cake mix
1 (15-oz) can pumpkin puree
1/2 cup apple cider (or milk)
1 (14-oz) can sweetened condensed milk
8 oz whipped topping
1/2 cup caramel topping
1 cup toffee bits

Steps

  1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with spray. Combine dry cake mix, pumpkin, and apple cider until blended. Pour batter into prepared dish; smooth out top. Bake 25–30 minutes or until toothpick inserted in center comes out clean. Let stand to cool 30 minutes.
  2. Poke many holes in cake using the handle of a wooden spoon. Pour condensed milk evenly over cake, into holes. Chill 1 hour (or overnight).
  3. Spread whipped topping over top of cake. Drizzle with caramel, then top with toffee. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 560kcal; FAT 24.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 430mg; CARB 79g; FIBER 1.00g; SUGARS 59g; PROTEIN 6g; CALC 20%; VIT A 90%; VIT C 2%; IRON 8%

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