This pumpkin spice poke cake is a delightful blend of autumn flavors, featuring the warmth of pumpkin spice and the luscious texture of a moist cake. It’s perfect for fall gatherings or cozy family dinners. The best part? The simple preparation makes it an easy go-to dessert that doesn’t sacrifice flavor.
Why You’ll Love This Recipe:
- Quick and easy to prepare with minimal ingredients
- Bursting with pumpkin spice and creamy filling
- Ideal for a fall dessert or a Thanksgiving treat
- Perfect balance of flavors and textures: moist cake with rich topping
Ingredients You’ll Need:
- For the Cake:
- 1 box of pumpkin spice cake mix
- 1 cup of water
- 3 large eggs
- ½ cup of vegetable oil
- 1 can (15 oz) pure pumpkin puree
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce (optional)
How to Make Pumpkin Spice Poke Cake:
Step-by-Step Instructions:
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large mixing bowl, combine the pumpkin spice cake mix, water, eggs, oil, and pumpkin puree. Beat until smooth and fully combined. Pour the batter into the prepared dish. - Bake:
Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Poke the Cake:
Once baked, remove the cake from the oven and let it cool slightly. Use the handle of a wooden spoon or a fork to poke holes all over the cake, spacing them about an inch apart. - Add the Filling:
Pour the sweetened condensed milk over the cake, ensuring it seeps into all the holes. Spread evenly with a spatula if needed. Let the cake cool completely. - Prepare the Topping:
In a small bowl, combine the whipped topping with pumpkin pie spice. Spread the spiced whipped topping evenly over the cooled cake. - Optional Garnish:
Drizzle caramel sauce over the top of the whipped topping for added sweetness. Refrigerate the cake for at least 2 hours before serving.
Helpful Tips:
- For a more intense pumpkin flavor, you can add 1 teaspoon of pumpkin pie spice to the cake batter.
- Make sure to let the cake cool before adding the whipped topping to prevent melting.
- You can substitute the whipped topping with homemade whipped cream for a more natural flavor.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- For a festive touch, sprinkle chopped pecans or crushed graham crackers over the whipped topping.
- If you prefer a less sweet version, reduce the amount of sweetened condensed milk to half a can.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the pumpkin first. Canned pumpkin is denser, so your cake might turn out slightly different in texture with fresh pumpkin.
How do I store the cake?
Cover the cake and refrigerate for up to 5 days. For longer storage, you can freeze it without the whipped topping.
Can I use other cake flavors?
Yes, a vanilla or spice cake mix works well. You can also add your favorite mix-ins, like chocolate chips or nuts.
Storage Instructions:
- Store any leftovers covered in the fridge for up to 5 days. The cake tastes even better after chilling for a day or two as the flavors meld together.
Related Recipes:
If you enjoyed this Pumpkin Spice Poke Cake, try these other delicious fall treats:
Conclusion:
This easy pumpkin spice poke cake is the perfect fall dessert, combining rich flavors and a moist texture in every bite. Whether for a holiday or just because, it’s sure to be a hit!
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Easy Pumpkin Spice Poke Cake
Description
This pumpkin spice poke cake is a delightful blend of autumn flavors, featuring the warmth of pumpkin spice and the luscious texture of a moist cake. It’s perfect for fall gatherings or cozy family dinners. The best part? The simple preparation makes it an easy go-to dessert that doesn’t sacrifice flavor.
Ingredients
-
- 1 box of pumpkin spice cake mix
- 1 cup of water
- 3 large eggs
- ½ cup of vegetable oil
- 1 can (15 oz) pure pumpkin puree
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce (optional)
Instructions
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large mixing bowl, combine the pumpkin spice cake mix, water, eggs, oil, and pumpkin puree. Beat until smooth and fully combined. Pour the batter into the prepared dish. - Bake:
Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Poke the Cake:
Once baked, remove the cake from the oven and let it cool slightly. Use the handle of a wooden spoon or a fork to poke holes all over the cake, spacing them about an inch apart. - Add the Filling:
Pour the sweetened condensed milk over the cake, ensuring it seeps into all the holes. Spread evenly with a spatula if needed. Let the cake cool completely. - Prepare the Topping:
In a small bowl, combine the whipped topping with pumpkin pie spice. Spread the spiced whipped topping evenly over the cooled cake. - Optional Garnish:
Drizzle caramel sauce over the top of the whipped topping for added sweetness. Refrigerate the cake for at least 2 hours before serving.
Notes
- For a festive touch, sprinkle chopped pecans or crushed graham crackers over the whipped topping.
- If you prefer a less sweet version, reduce the amount of sweetened condensed milk to half a can.
