why make this recipe

Pumpkin Poke Cake is perfect for fall gatherings or any time you want a sweet and comforting dessert. It combines the warm flavors of pumpkin and spice with a creamy topping. The poke cakes are known for their moist texture and rich flavor, making them popular at parties and family events. Plus, the simplicity of this recipe makes it easy to whip up, even if you’re new to baking.

how to make Pumpkin Poke Cake

Ingredients:

• 1 can Pumpkin (canned)
• 3 large Eggs
• 1/2 tsp ground Cinnamon
• 1 cup Nuts or chocolate chips (optional)
• 1 box Spice cake mix
• 1 cup Whipped Topping
• 1/4 cup Vegetable oil
• 1 can sweetened Condensed milk
• 1/2 cup Heavy cream
• 1 cup Water

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a large bowl, mix together the pumpkin, eggs, cinnamon, and vegetable oil until well combined.
3. Add the spice cake mix and water to the mixture and stir until just combined.
4. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
5. Once baked, let the cake cool for about 10 minutes.
6. Use the back of a wooden spoon or a fork to poke holes all over the top of the cake.
7. In a separate bowl, combine the sweetened condensed milk and heavy cream. Pour this mixture over the warm cake, ensuring it fills the holes.
8. Allow the cake to cool completely, then spread the whipped topping on top.
9. Optionally, sprinkle nuts or chocolate chips on top.
10. Refrigerate for a few hours before serving.

how to serve Pumpkin Poke Cake

Pumpkin Poke Cake is delicious when served chilled. You can slice it into squares and place it on dessert plates. Optionally, you can add a dollop of whipped topping on each slice for an extra creamy touch.

how to store Pumpkin Poke Cake

To store Pumpkin Poke Cake, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for a couple of months, but it’s best to enjoy it fresh.

tips to make Pumpkin Poke Cake

• Make sure to let the cake cool a bit before poking it, but it should still be warm when you pour the condensed milk mixture over it. This helps the liquid soak in better.
• Experiment with toppings! You can use crushed cookies, caramel sauce, or even whipped cream for different flavors.
• If you want an extra spice kick, add more cinnamon or include other warm spices like nutmeg or ginger in the batter.

variation

You can modify this recipe by using a chocolate cake mix instead of spice cake for a chocolatey version. Additionally, you can swap pumpkin for sweet potato puree or use different flavored frosting.

FAQs

1. Can I make Pumpkin Poke Cake ahead of time?
Yes, you can make the cake a day before serving. Just keep it in the fridge after adding the toppings.

2. Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree. Just make sure it’s well-drained and pureed smoothly.

3. What should I do if I don’t have whipped topping?
You can substitute whipped topping with whipped cream. Just beat heavy cream with a bit of sugar until soft peaks form.