Here’s a detailed recipe for Pumpkin Poke Cake — a moist, flavorful cake with a creamy, spiced filling that soaks right in. Perfect for fall or any time you crave pumpkin goodness!
Pumpkin Poke Cake Recipe
Ingredients
For the Cake:
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1 box yellow cake mix (or white cake mix)
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Ingredients needed for the cake mix (usually eggs, oil, and water as per box instructions)
For the Filling:
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1 can (15 oz) pumpkin puree (not pumpkin pie filling)
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1 package (3.4 oz) instant vanilla pudding mix
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1 ½ cups cold milk
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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¼ tsp ground cloves (optional)
For the Topping:
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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Optional: chopped pecans or walnuts for garnish
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Optional: a sprinkle of cinnamon or pumpkin pie spice on top
Instructions
1. Bake the Cake
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Preheat your oven according to the cake mix box instructions (usually 350°F/175°C).
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Prepare the cake batter as directed on the box.
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Pour the batter into a greased 9×13-inch baking dish.
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Bake for the time suggested on the box or until a toothpick inserted comes out clean.
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Remove from the oven and let cool slightly (about 10 minutes).
2. Poke the Cake
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Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake about 1 inch apart. Don’t poke all the way through, but deep enough to allow the filling to seep in.
3. Prepare the Filling
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In a mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, cinnamon, nutmeg, ginger, and cloves until smooth and combined.
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Let the mixture sit for about 5 minutes to thicken slightly.
4. Fill the Cake
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Pour the pumpkin pudding mixture evenly over the cake, making sure to fill the holes.
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Use a spatula or the back of a spoon to gently spread it over the top so it seeps into the holes.
5. Chill
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Cover the cake with plastic wrap or foil.
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Refrigerate for at least 4 hours or overnight. This allows the pudding mixture to soak deeply into the cake, making it moist and flavorful.
6. Add Topping
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Before serving, spread the whipped topping evenly over the chilled cake.
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Optional: Sprinkle chopped nuts and/or a dusting of cinnamon or pumpkin pie spice on top for extra flavor and crunch.
Serving
Cut into squares and serve chilled. This cake is rich, creamy, and perfect with a cup of coffee or tea.
Tips:
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Use fresh spices for the best flavor.
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Instant pudding mix can be found in the baking aisle; vanilla flavor works best here.
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You can substitute homemade whipped cream for the whipped topping if preferred.
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Store leftovers covered in the fridge for up to 4 days.