Description
This decadent pumpkin poke cake is the ultimate autumn dessert, featuring a moist, spiced sponge base infused with rich sweetened condensed milk. The simple poke method ensures that every bite is saturated with deep pumpkin flavor and creamy texture, topped with a cloud of whipped topping for a crowd-pleasing finish. Perfect for holidays and gatherings, this recipe is easy to assemble and stays impressively fresh for days, making it a reliable staple in your seasonal baking repertoire.
Ingredients
1 box (15.25oz) yellow cake mix
1 cup pure pumpkin puree
3 large eggs
0.5 cup vegetable oil
2 tsp pumpkin pie spice
1 can (14 oz) sweetened condensed milk
8 oz whipped topping, thawed
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking pan thoroughly.
Whisk together cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice in a large bowl until smooth.
Pour the batter into the prepared baking pan.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Cool the cake for exactly ten minutes.
Poke deep holes across the entire surface of the cake using the handle of a wooden spoon.
Pour the sweetened condensed milk evenly over the cake, filling the holes.
Chill the cake in the refrigerator for two hours.
Spread the thawed whipped topping over the surface before serving.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. Thaw the whipped topping completely before spreading to ensure a smooth finish. You can substitute the vegetable oil with an equal amount of melted butter for a richer flavor profile.
- Prep Time: 15
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
