Description

This Pumpkin Poke Cake is the ultimate fall dessert with a moist pumpkin cake base, creamy sweetened condensed milk filling, and a fluffy topping. It’s perfect for holiday celebrations, gatherings, or whenever you’re craving a cozy treat.

Ingredients

1 box yellow cake mix

1 can (15 oz) pure pumpkin puree

1 cup water

3 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 can (14 oz) sweetened condensed milk

1 cup whipped topping

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Additional cinnamon for sprinkling (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the yellow cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger. Mix until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
After baking, cool the cake for 10 minutes. Poke holes in the cake with the end of a wooden spoon, about 1 inch apart.
In a bowl, combine sweetened condensed milk and any extra spices (optional). Pour this mixture over the warm cake, ensuring it soaks into all the holes.
Let the cake cool completely at room temperature.
To make the frosting, mix the whipped topping, powdered sugar, and vanilla extract until smooth. Spread it evenly over the cooled cake.
Sprinkle with cinnamon before serving for an added touch of flavor.

Notes

For added texture, top with chopped nuts like walnuts or pecans.

Spice up the frosting by adding cinnamon or nutmeg to the mix.

For a richer version, drizzle melted chocolate over the cake.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 40g
Sodium: 160mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg