This Pumpkin Poke Cake is a fun and delicious fall treat. It’s made with moist pumpkin cake and filled with creamy pudding, making each bite a delightful surprise!
Honestly, the best part is how easy it is to make! Just bake, poke, and pour the pudding. I love serving it with whipped cream on top—it’s like a warm hug on a cool day! 🎃
Key Ingredients & Substitutions
Spice Cake Mix: This mix is great for adding flavor! If you don’t have any, you can use yellow cake mix and add spices like cinnamon and nutmeg for that warm taste.
Pumpkin Puree: Canned pumpkin is easy and convenient. If fresh pumpkin is available, you can roast and puree it instead for a more intense flavor.
Whipped Topping: I prefer Cool Whip for its easy texture. If you want a healthier option, consider using homemade whipped cream, just whip heavy cream with a little sugar.
Gingersnap Cookies: These add a delightful crunch! If you can’t find them, graham crackers or even crushed Oreos can add a different but tasty twist.
What’s the Best Way to Ensure Even Pudding Distribution?
Poking holes in the cake helps the pudding fill up and makes each bite delicious. After baking, wait 10 minutes to allow the cake to slightly set, then poke it evenly with a wooden spoon handle or skewer.
- Poke holes spaced about 1 inch apart across the surface for even filling.
- Make sure to fill the holes gently, so the pudding doesn’t overflow the sides.
This method not only enhances the flavor but also ensures your cake has that yummy pudding filling throughout!
Delicious Pumpkin Poke Cake Recipe
Ingredients You’ll Need:
- 1 box (15.25 oz) spice cake mix
- 1 cup canned pumpkin puree
- 4 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups milk
- 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
- 1/2 cup caramel sauce, plus more for drizzling
- 1/2 cup crushed gingersnap cookies or graham cracker crumbs
How Much Time Will You Need?
This Pumpkin Poke Cake takes about 15 minutes to prep, 30-35 minutes to bake, and then you’ll want to chill it for at least 2.5 hours before serving. This means it requires around 3 hours total, but most of that time is just waiting for it to cool and set!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×13-inch baking dish to prevent sticking.
2. Mixing the Cake Batter:
In a large bowl, mix together the spice cake mix, canned pumpkin puree, eggs, vegetable oil, and water. Stir until everything is well combined and smooth (no lumps!).
3. Baking the Cake:
Pour the cake batter into your prepared baking dish and spread it out evenly. Bake in the preheated oven for about 30 to 35 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean!
4. Poking Holes for the Pudding:
Once the cake has finished baking, take it out of the oven and let it cool for about 10 minutes. Then, use the handle of a wooden spoon or a skewer to poke holes all over the top of the warm cake. Be generous with the holes to let the pudding seep in!
5. Preparing the Pudding Filling:
In a separate bowl, whisk the instant vanilla pudding mix with the cold milk until it thickens up, which takes about 2 minutes. Make sure there are no lumps!
6. Filling the Cake:
Evenly pour the pudding over the cake, ensuring it fills all the holes you made earlier. The pudding will soak into the cake, making it extra moist and flavorful.
7. Chilling the Cake:
Place the cake in the refrigerator for at least 2 hours to set the pudding. This step is important for the best texture!
8. Topping the Cake:
After the cake has chilled, spread the whipped topping evenly over the entire surface. This gives it a lovely creamy layer!
9. Adding Final Touches:
Drizzle caramel sauce generously across the whipped topping, then sprinkle the crushed gingersnap cookies or graham cracker crumbs on top for a tasty crunch.
10. Chill Again:
For the best results, chill the cake for an additional 30 minutes before serving. This helps everything set nicely!
11. Serve and Enjoy:
When you’re ready to serve, slice your Pumpkin Poke Cake into squares, and enjoy this festive dessert with family and friends. Happy Fall!
This delicious cake combines the warm flavors of fall with a creamy twist that everyone will love. Perfect for gatherings or just a cozy night in!
Can I Use a Different Cake Mix?
Absolutely! You can substitute the spice cake mix with a yellow or chocolate cake mix. Just add in some cinnamon and nutmeg to replicate that fall flavor if you choose yellow cake.
How Do I Store Leftovers?
Store any leftover Pumpkin Poke Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just be sure to cover it well to maintain its texture!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake actually tastes better if made a day in advance. Just assemble the cake and refrigerate it as directed. The flavors will meld beautifully overnight!
Is It Possible to Freeze This Cake?
Yes, you can freeze the Pumpkin Poke Cake! Just make sure it’s tightly wrapped in plastic wrap and aluminum foil before freezing. It’s best to consume it within 2-3 months, and thaw it in the fridge before serving.
