Sunday, February 10, 2013

Peggy's Pumpkin Poke Cake

 This recipe is probably one of my favorites that I’ve found on Pinterest. My boss brought this dessert into work after a long day of medical bill research (sounds fun, doesn’t it?), hence the name.

I’m making this recipe slightly out of season at the request of my new team members at work who heard me talking about how good it was.

You will need:

Step one is really easy. Just combine the yellow cake mix with the can of pumpkin. No eggs, no oil needed. 

Once thoroughly combined, spread in a 9x13 pan and bake at 350 degrees until cooked through.

Because I’m bringing this into work but still wanted to keep some at home for the hubs and I, I used an 8x8 pan to take into work and used the rest of the batter to make into cupcakes to leave at home.

Let the cake cool for about 10 minutes and then poke holes all over using the handle of a wooden spoon.

Pour the can of condensed milk all over the cake, distributing as evenly as possible.

Let chill in the refrigerator for about 30 minutes.

Here’s where I veered from the original recipe, which calls for the cake to be topped with Cool Whip. I decided to make homemade whipped cream.

All you need for homemade whipped cream is a carton of whipping cream and powdered sugar. Using a mixer, mix the whipping cream on high until it begins to peak.

Mix in powdered sugar to taste. Spread over the cake and top with caramel sauce and toffee bits.

What I love about this cake is how dense it is due to the lack of eggs and oil. The addition of the condensed milk gives it great moisture which contrasts nicely with the crunch of toffee.

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