Description
This Pumpkin Poke Cake is a delightful autumn dessert featuring a moist spice cake infused with pumpkin flavors. Poked holes allow a rich sweetened condensed milk mixture to soak in, creating a luscious texture. Topped with fluffy vanilla whipped cream and optionally drizzled with caramel sauce, this cake is perfect for fall celebrations and holiday gatherings.
Ingredients
Scale
Cake:
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1/2 cup water
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Filling:
- 1 cup sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice (optional)
Topping:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Whipped cream, for topping
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish to prevent the cake from sticking.
- Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, canned pumpkin puree, water, eggs, ground cinnamon, ground nutmeg, and ground ginger. Stir until the batter is smooth and well blended to ensure even flavor and texture.
- Bake Cake: Pour the batter into the prepared baking dish and spread it evenly. Place the dish in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the baked cake from the oven and allow it to cool in the pan for about 15 minutes so it is warm but not hot.
- Poke Holes: While the cake is still warm, use the end of a wooden spoon to poke holes all over the surface of the cake, spacing them roughly 1 inch apart. This helps the filling soak in deeply.
- Prepare Filling and Pour: In a separate bowl, whisk together the sweetened condensed milk and pumpkin pie spice (if using). Pour this mixture evenly over the warm cake, making sure to fill all the holes you poked for maximum flavor infusion.
- Cool Completely and Chill: Allow the cake to cool completely at room temperature. Once cooled, cover and refrigerate the cake for at least 2 hours or overnight to let the flavors meld and the filling set.
- Whip Cream Topping: Just before serving, in a medium bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. This creates a light and fluffy topping.
- Assemble and Serve: Spread the whipped cream evenly over the chilled cake. Optionally, drizzle caramel sauce on top for extra decadence. Slice and serve chilled for a deliciously moist pumpkin dessert.
Notes
- Using canned pumpkin puree is key for moist texture and authentic pumpkin flavor.
- Make sure to poke holes while the cake is still warm to allow better absorption of the condensed milk mixture.
- The pumpkin pie spice is optional but adds an extra warm spice note.
- Refrigerate the cake for several hours or overnight for the best flavor and texture.
- For a dairy-free option, substitute the heavy cream and condensed milk with suitable alternatives.
