Description
This Pumpkin Poke Cake is a moist and flavorful dessert featuring a spiced pumpkin cake base soaked with sweetened condensed milk and pumpkin pie spice. Topped with a light whipped cream frosting and optional caramel drizzle, it’s perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
Cake
- 1 box of spice cake mix
- 1 cup canned pumpkin puree
- 1/2 cup water
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Poke Sauce
- 1 cup sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice (optional)
Whipped Topping
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Serving
- Whipped cream, for topping
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to prevent the cake from sticking.
- Mix batter: In a large mixing bowl, combine the spice cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger. Stir until the batter is smooth and fully blended for an even spice distribution.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool slightly: Remove the cake from the oven and let it cool in the pan for about 15 minutes; this helps the cake set slightly before poking.
- Poke the cake: While the cake is still warm, use the end of a wooden spoon to poke holes about one inch apart all over the cake’s surface to allow the poke mixture to seep in.
- Prepare and add poke mixture: In a separate bowl, whisk together the sweetened condensed milk and pumpkin pie spice if using. Pour this mixture evenly over the warm cake so it fills the holes, infusing moistness and extra flavor.
- Cool and chill: Let the cake cool completely at room temperature. Then cover and refrigerate for at least 2 hours or overnight to let the flavors meld and the cake firm up.
- Whip topping: Just before serving, whip the heavy cream with vanilla extract and powdered sugar in a medium bowl until stiff peaks form, creating a rich and fluffy topping.
- Serve: Spread the whipped cream evenly over the chilled cake. Drizzle with caramel sauce if desired, and serve the cake chilled for a refreshing, festive dessert.
Notes
- For best flavor, refrigerate the cake overnight to allow it to soak fully.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- If you prefer less sweetness, reduce the amount of powdered sugar in the whipped cream.
- Caramel sauce is optional but adds a nice touch of sweetness and visual appeal.
- This cake can be stored covered in the refrigerator for up to 4 days.
