Description
This Pumpkin Poke Cake is soft, spiced, and filled with sweet creaminess. Perfect for Thanksgiving or fall baking. Easy, moist, and a guaranteed crowd-pleaser!
Ingredients
- 1 box spice cake mix (or yellow cake mix + 2 tsp pumpkin pie spice)
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk or caramel sauce
- 1 tub (8 oz) whipped topping (Cool Whip) or cream cheese frosting
- Optional toppings: crushed gingersnaps, chopped pecans, cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the batter: In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and spice. Mix until smooth.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Poke holes across the cake using the handle of a wooden spoon.
- Fill the holes with condensed milk or caramel sauce, spreading evenly.
- Cool completely, then spread whipped topping or frosting over the cake.
- Garnish with nuts, cookies, or cinnamon. Slice and enjoy!
Notes
- For richer flavor, let the cake rest overnight in the fridge before serving.
- Use cream cheese frosting for a tangy twist.
- Want crunch? Add chopped pecans or gingersnap crumbs on top.
- Substitute condensed milk with chocolate or butterscotch pudding for a fun variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes