Why Make This Recipe
Pumpkin Poke Cake is a delicious and simple dessert perfect for fall gatherings or any occasion. The combination of moist cake, rich pumpkin flavor, and creamy topping makes it a favorite among family and friends. Plus, it’s easy to make, which is great for anyone who wants to spend less time in the kitchen and more time enjoying the celebration.
How to Make Pumpkin Poke Cake
Ingredients:
- 1 box yellow cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 large eggs
- 1 can sweetened condensed milk (14 oz)
- 2 cups whipped topping (store-bought or homemade)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix the yellow cake mix, pumpkin puree, pumpkin pie spice, and eggs until smooth.
- Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool slightly, then poke holes across the top using a wooden spoon handle.
- Whisk sweetened condensed milk with any leftover pumpkin puree and pour over the poked holes.
- Chill in the fridge for at least one hour, then top with whipped topping before serving.
How to Serve Pumpkin Poke Cake
Serve Pumpkin Poke Cake chilled from the fridge for a refreshing treat. It can be cut into squares and placed on dessert plates for easy serving. Pair with a scoop of vanilla ice cream or a sprinkle of cinnamon for extra flavor.
How to Store Pumpkin Poke Cake
To store leftover Pumpkin Poke Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze individual servings, but it’s best enjoyed fresh.
Tips to Make Pumpkin Poke Cake
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right flavor and texture.
- If you like your cake sweeter, feel free to adjust the amount of sweetened condensed milk or add more whipped topping.
- For added texture, consider folding in some chopped nuts or chocolate chips into the batter before baking.
Variation
You can easily switch up this recipe by using different cake mixes or adding spices. For example, you could use spice cake mix instead of yellow cake mix for an extra kick of flavor.
FAQs
1. Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree, but make sure it is well cooked and blended to a smooth consistency.
2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and keep it in the fridge until you’re ready to serve.
3. Is this pumpkin poke cake suitable for freezing?
While it’s best to eat it fresh, you can freeze individual pieces. Just make sure to wrap them tightly to prevent freezer burn.
Pumpkin Poke Cake
A delicious and simple dessert perfect for fall, combining moist cake, rich pumpkin flavor, and creamy topping.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 large eggs
- 1 can sweetened condensed milk (14 oz)
- 2 cups whipped topping (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix the yellow cake mix, pumpkin puree, pumpkin pie spice, and eggs until smooth.
- Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool slightly, then poke holes across the top using a wooden spoon handle.
- Whisk sweetened condensed milk with any leftover pumpkin puree and pour over the poked holes.
- Chill in the fridge for at least one hour, then top with whipped topping before serving.
Notes
For added texture, consider folding in some chopped nuts or chocolate chips into the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg