Description
This easy Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall. A simple spice cake is poked and filled with a creamy pumpkin mixture, then topped with whipped cream.
Ingredients
Scale
- 1 (15.25 ounce) package spice cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- Optional: chopped pecans or caramel sauce for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, prepare the cake mix according to package directions using the eggs, oil, and water. Pour batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.
- In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, cinnamon, and nutmeg. Pour this mixture evenly over the poked cake, allowing it to seep into the holes. Let the cake cool completely.
- While the cake cools, make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Beat in the vanilla extract and powdered sugar until well combined and fluffy.
- Gently spread the cream cheese frosting over the cooled cake.
- Top the frosted cake with the thawed whipped topping.
- Garnish with chopped pecans or drizzle with caramel sauce, if desired. Chill for at least 2 hours before serving to allow the flavors to meld.
Notes
- For best results, ensure the cream cheese and butter are fully softened for the frosting.
- Allowing the cake to chill for a few hours before serving is crucial for the flavors to meld and the cake to set.
- You can use a box of yellow cake mix and add 1 teaspoon of pumpkin pie spice to the dry mix if you don’t have spice cake mix.
- Prep Time: PT25M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg