Description
This Pumpkin Poke Cake is a moist, creamy fall dessert made with pumpkin puree, spice cake mix, and a luscious spiced filling. Perfect for Thanksgiving, potlucks, or a cozy evening treat.
Ingredients
Scale
- 1 box of spice cake mix (or another cake mix you like)
- 1 can (15 oz) pumpkin puree
- 1 cup water
- 3 large eggs
- 1/4 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- Whipped topping or Cool Whip, for finishing
- Chopped nuts or mini chocolate chips (optional, for garnish)
Instructions
- Set your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with nonstick spray.
- In a mixing bowl, blend the cake mix, pumpkin puree, water, eggs, and oil until smooth and even.
- Transfer the batter into the baking dish and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes. Using the handle of a wooden spoon, make evenly spaced holes across the top.
- In another bowl, whisk together the sweetened condensed milk, heavy cream, and cinnamon. Pour this mixture slowly over the cake so it sinks into the holes.
- Cover and chill the cake in the refrigerator for at least 2 hours, or leave it overnight for the best flavor.
- Before serving, spread whipped topping over the cake and finish with a sprinkle of nuts or chocolate chips. Slice and enjoy.
Notes
- For a stronger spice flavor, add nutmeg or ginger to the filling.
- Chilling overnight deepens the flavor and makes slicing cleaner.
- Best served cold for a smooth, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 180mg
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg