Pumpkin Poke Cake
A cozy and easy dessert that combines a moist yellow cake soaked in a creamy pumpkin mixture, perfect for fall.
Ingredients
For the Cake
- 1 box yellow cake mix Plus the eggs, oil, and water listed on the box.
For the Filling
- 1 can pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling.
- 1 can sweetened condensed milk
- 1 tablespoon pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger if you don't have pumpkin pie spice.
For Topping
- 1 container Cool Whip or homemade whipped cream
- to taste optional toppings Caramel sauce, chopped pecans, crushed graham crackers, or toffee bits.
Instructions
Preparation
- Prepare the yellow cake mix according to the box directions and bake it in a 9×13 pan.
- Let the cake cool for about 10 to 15 minutes; you want it warm but not hot.
Poking the Cake
- Use the end of a wooden spoon handle to poke holes all over the cake, about 1 inch apart.
Filling
- In a bowl, whisk together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice until smooth and creamy.
- Slowly pour the pumpkin mixture over the cake, aiming for the holes, and use a spatula to spread it out.
Chilling
- Cover the pan and refrigerate for at least 4 hours, or overnight for best results.
Topping
- Spread Cool Whip or whipped cream over the chilled cake and add desired toppings.
Notes
Let the cake cool slightly before poking to avoid gummy holes. Use a wooden spoon handle for optimal hole size. Chill for clean slices and creamy texture.