Pumpkin Spice Poke Cake
Pumpkin Spice Poke Cake is a moist fall dessert filled with pudding and topped with whipped topping. Easy, festive, and full of flavor!
Servings: 24 servings
Equipment
- 9x13 inch baking pan
- mixing bowl (large and medium)
- rubber spatula
- wooden spoon or a chopstick (for poking holes)
Ingredients
- 1 box spice cake mix 15.25 oz.
- 1 can 100% pure pumpkin (15 oz. - NOT pumpkin pie filling)
- 3 large eggs
- 2 boxes pumpkin spice instant pudding mix 3.4 oz. each
- 4 cups milk
- 1 container whipped topping (8 oz), thawed
- mallow pumpkin candies
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and set aside.
- In a large mixing bowl, combine cake mix, pumpkin, and eggs. Beat on low speed for 1 minute, scrape the sides, then beat on medium speed for 1-2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from the oven and let the cake cool.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In a separate bowl, whisk the pudding mixes with milk until smooth and slightly thickened.
- Pour pudding over the cake, filling the holes as much as possible. Spread and gently press pudding into the holes.
- Cover with plastic wrap and refrigerate for 2 hours, or until pudding is fully set.
- Spread the whipped topping evenly over the chilled cake. Garnish with pumpkin candies, if desired.
- Store covered in the refrigerator.
Notes
🥡 STORAGE
- Store covered in the refrigerator for up to 4 days.
♨️ REHEATING
- This cake is best served chilled. No reheating is needed.
❄️ FREEZING
- Freeze the cake (without whipped topping) for up to 1 month. Thaw in the fridge, then add whipped topping before serving.
💡 TIPS FOR BEST RESULTS
- Use the end of a wooden spoon to poke deep, wide holes so the pudding can soak into the cake.
- Let the cake chill fully so the pudding sets and melds into the cake.
- For clean slices, use a sharp knife that has been wiped clean between cuts.
🍳 ALTERNATE COOKING METHODS
- This cake is best baked in a conventional oven.
- A convection oven may reduce baking time by 2-5 minutes.
- Not recommended for use with an air fryer or microwave.
♻️ LEFTOVERS
- Keep leftovers in an airtight container in the fridge.
- Serve chilled for best taste and texture.
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 189mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2863IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
