Pumpkin Poke Cake is the ultimate fall dessert, combining the warm, comforting flavors of pumpkin spice with a creamy, luscious topping. This moist cake is infused with a sweet, spiced pumpkin puree and topped with a creamy layer of whipped topping and caramel. Each bite offers a delightful balance of soft cake and rich topping, making it perfect for a cozy autumn gathering or holiday meal. It’s easy to prepare, yet impressively delicious, making it a go-to recipe for pumpkin lovers.
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (15 oz) pumpkin puree
- 1 tsp pumpkin pie spice
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (Cool Whip)
- ½ cup caramel sauce
- ½ cup chopped pecans (optional)
Instructions:
- Prepare the cake: Preheat the oven according to the cake mix instructions. Prepare the yellow cake mix as directed on the box, but mix in the pumpkin puree and pumpkin pie spice with the other ingredients. Pour the batter into a greased 9×13-inch baking dish and bake according to the box instructions.
- Poke the cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes evenly across the entire cake. Make sure the holes are deep so the filling can soak in.
- Add the filling: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely, allowing the milk to be absorbed.
- Top the cake: Once the cake is cool, spread the whipped topping evenly over the top. Drizzle with caramel sauce and sprinkle chopped pecans on top if desired.
- Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Slice and enjoy this creamy, flavorful treat!