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!
Heat oven to 350°F. Grease an 18x13-inch rimmed sheet pan.
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.
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.
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.
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.
Sprinkle toffee bits and toasted pecans over the whipped cream mixture. Cut into squares and serve.
