This pumpkin poke cake is a warm, spongy delight filled with gooey goodness! The cake has holes poked in it to soak up yummy pumpkin spice flavors and creamy frosting.
Honestly, it’s like autumn on a plate! I love to top it with some whipped cream and enjoy it with a cozy blanket while binge-watching my favorite shows. Pure comfort! 🎃
Key Ingredients & Substitutions
Cake Mix: Yellow or spice cake is great for this recipe. If you want to make it from scratch, use a basic vanilla or spice cake recipe. I find box mixes easy and delicious, especially when I’m short on time.
Pumpkin Puree: Canned pumpkin is super convenient and gives a rich flavor. If you’re up for a little extra work, you can roast fresh pumpkin and puree it. It adds a lovely freshness!
Pudding Mix: Instant vanilla pudding keeps things simple. You could use butterscotch for a different twist, or even chocolate if you want a fun surprise!
Whipped Topping: If you prefer homemade, use heavy cream whipped with a bit of sugar and vanilla. I love the fresher taste from homemade toppings!
Nuts: Pecans or walnuts give a nice crunch. If you’re nut-free, you can skip them or use some crushed cookies for a sweet crunch instead.
How Do I Properly Poke Holes in My Cake?
Poking holes in the cake lets the pudding soak in, making it extra moist and tasty. Here’s how to do it right:
- Use a wooden spoon handle or a similar tool. Aim for a gentle poke to avoid breaking the cake.
- Space your holes about 1 inch apart. Make sure they go deep, so the pudding has plenty of room to settle in.
- Do this while the cake is still warm. It helps the pudding absorb better.
This technique is simple but crucial for the perfect pumpkin poke cake!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
For The Cake:
- 1 box yellow or spice cake mix (or homemade equivalent)
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For The Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
For The Topping:
- 1 container (8 oz) frozen whipped topping, thawed
- Caramel sauce for drizzling
- 1/2 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 30-35 minutes for baking, plus at least 1 hour for chilling. So, you can expect to spend around 1 hour and 45 minutes from start to enjoying your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). This is super important to get your cake baking perfectly! Grease and flour a 9×13-inch baking pan to prevent sticking.
2. Mix the Cake Batter:
In a large bowl, combine the cake mix, pumpkin puree, pumpkin pie spice, eggs, vegetable oil, and water. Use a whisk or an electric mixer to blend everything together until it’s smooth and well-mixed. The pumpkin will give it a lovely orange color and great flavor!
3. Bake the Cake:
Pour the batter into the prepared baking pan. Place it in the preheated oven and bake for about 30-35 minutes. To check if it’s done, stick a toothpick in the center—if it comes out clean, your cake is ready!
4. Cool and Poke:
Once baked, take the cake out and let it cool in the pan for about 10 minutes. After cooling, grab a wooden spoon handle and poke holes all over the cake, about 1 inch apart. This is where all the yummy pudding will soak in!
5. Make the Pudding Layer:
In a separate medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, which should only take about 2 minutes. Make sure to get all the lumps out!
6. Pour the Pudding:
Pour the pudding evenly over the warm, poked cake. The pudding will seep into those holes, making for a moist and delicious treat!
7. Chill the Cake:
Now, pop the cake in the refrigerator for at least 1 hour. This helps the pudding layer set properly and makes the cake nice and cool!
8. Add the Toppings:
After the cake has chilled, take it out and spread the thawed whipped topping evenly over the top. It’s time to get creative! Drizzle caramel sauce generously over the whipped topping and sprinkle the chopped pecans or walnuts on top for extra crunch.
9. Serve and Enjoy:
Cut yourself a piece of this delicious pumpkin poke cake, grab a fork, and dig in! Whether it’s for dessert, a fall gathering, or simply to treat yourself, this cake is sure to impress!
Can I Use A Different Flavor of Cake Mix?
Absolutely! While yellow and spice cake mixes are popular choices, you can experiment with chocolate or any other flavor you love. Just keep in mind that it will alter the overall taste!
Can I Make This Recipe Gluten-Free?
Yes! Use a gluten-free cake mix and make sure your pudding mix is also gluten-free. The addition of pumpkin puree will help maintain moisture and flavor!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge. It will keep well for up to 3 days. Just be sure to cover it to avoid it drying out!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook and puree the pumpkin before measuring it. Roasting the pumpkin beforehand enhances its flavor!
