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Pumpkin Spice Poke Cake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours (including chill time)
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Pumpkin Spice Poke Cake is a moist and fluffy dessert infused with pumpkin, warm spices, and a creamy caramel filling. Topped with a light whipped topping and a sprinkle of cinnamon, this cake is the perfect fall dessert for gatherings, potlucks, and holidays.

Ingredients

  • 1 box yellow or spice cake mix
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup water or milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup caramel or butterscotch sauce
  • 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
  • Ground cinnamon or pumpkin pie spice, for dusting
  • Optional: chopped pecans or toffee bits for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, combine cake mix, pumpkin purée, eggs, oil, water, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
  3. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for about 10 minutes.
  5. Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
  6. Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
  7. Drizzle caramel sauce evenly over the top.
  8. Cool completely at room temperature, then refrigerate for at least 1–2 hours.
  9. Spread whipped topping evenly over the chilled cake.
  10. Dust with ground cinnamon or pumpkin pie spice and garnish with chopped pecans or toffee bits if desired.
  11. Chill until ready to serve.

Notes

Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.For a less sweet version, reduce the condensed milk slightly or use unsweetened whipped cream.This cake tastes even better the next day as the flavors develop.Keep refrigerated until serving for the best texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 32g
  • Sodium: 310mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://lisarecipe.com/pumpkin-spice-poke-cake/