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Pumpkin Poke Cake Recip Recipe

Pumpkin Poke Cake Recip Recipe
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★★★★★

5.3 from 17 reviews

This Pumpkin Poke Cake is a moist, flavorful dessert perfect for fall gatherings or anytime you’re craving a cozy treat. Made with a yellow or spice cake base enhanced with pumpkin purée and pumpkin pie spice, it’s soaked with sweetened condensed milk for rich moisture, topped with fluffy whipped cream, drizzled with caramel sauce, and finished with crunchy pecans. Easy to prepare and delectably indulgent, this poke cake guarantees comforting autumn flavors in every bite.

Ingredients

Scale

Cake Batter

  • 1 box yellow cake mix (or spice cake for extra flavor)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice

Soaking and Topping

  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream)
  • ½ cup caramel sauce (plus extra for drizzling, optional)
  • ½ cup chopped pecans (optional, or substitute toffee bits or crushed cookies)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the cake batter.
  2. Mix Batter: In a large bowl, combine the yellow or spice cake mix with pumpkin purée, vegetable oil, eggs, and pumpkin pie spice. Stir until the batter is smooth but thick in consistency.
  3. Bake the Cake: Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  4. Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake to allow the soaking liquid to penetrate.
  5. Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the warm cake, filling the holes and spreading it evenly over the surface.
  6. Chill to Soak: Cover the cake and refrigerate for at least 2 hours, though overnight refrigeration is best to let the cake soak thoroughly.
  7. Add Toppings: Spread the whipped topping evenly over the chilled cake. Drizzle with caramel sauce and sprinkle with chopped pecans or your favorite toppings like toffee bits or crushed cookies.
  8. Serve: Slice the cake, serve cold, and enjoy the rich, moist flavors of this autumn-inspired dessert.

Notes

  • For a deeper autumn flavor, use a spice cake mix instead of yellow cake mix.
  • Do not substitute pumpkin purée with pumpkin pie filling, as the latter contains added sugars and spices.
  • Ensure the cake is warm (not hot) when pouring the sweetened condensed milk to help it soak in better.
  • Chilling overnight improves the texture and flavor.
  • Optional toppings like toffee bits or crushed cookies can be used in place of pecans for variety.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin poke cake, pumpkin dessert, fall dessert, poke cake recipe, pumpkin cake with caramel, easy pumpkin dessert

Find it online: https://thedishspot.com/pumpkin-poke-cake-recip-recipe/