Pumpkin Pie Poke Cake
It’s an easy poke cake recipe that’s full of fall flavors!
Ingredients
Pumpkin Cake:
- 1 box White Cake Mix (15.25 oz)
- 1/2 cup Vegetable Oil (Alt: Canola Oil)
- 1/2 cup Water
- 3 eggs
- 1 cup Pumpkin Puree
- 1/2 cup Brown Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice (optional)
- 2 tsp Vanilla Extract
- 1 can Eagle Brand Sweetened Condensed Milk (14 oz can)
Pumpkin Cream Filling:
- 2 cup Heavy Whipping Cream
- 1/3 cup Powdered Sugar
- 2 tbsp Eagle Brand Sweetened Condensed Milk
- 3-4 tbsp Pumpkin Puree (Depends upon how much pumpkin flavor you want)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
Cream Cheese Whipped Cream Frosting:
- 2 cups Whipped Cream (Reserved from the pumpkin cream filling)
- 8 oz Cream Cheese Cubed, at room temperature
- 1/4 cup Powdered Sugar
Toppings:
- 1 cup Pecans (Optional: roughly cut)
Instructions
Cake:
- Preheat oven to 350 degrees and grease a 13x9 baking dish.
- In a bowl, mix white cake mix, vegetable oil, water, and eggs together.
- Once combined, add in pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, allspice and vanilla extract.
- Mix until combined.
- Pour the batter into the prepared baking dish, spreading in an even layer.
- Bake for 25-28 minutes, or until a cake tester comes out clean.
- Allow to cool for 10 minutes.
- Using the back of a wooden spoon, poke holes into your cake, only poking about half way down.
- Using the back of a wooden spoon, poke holes into your cake, only poking about half way down.
- Pour the remaining Eagle Brand® Sweetened Condensed Milk all over the holes of the cake.
- Set the cake aside.
Pumpkin Cream Filling:
- With a standing mixer or a hand mixer, whip heavy whipping cream on medium speed until soft peaks form.
- Add in powdered sugar and vanilla extract, whipping until it is the consistency of whipped cream.
- Spoon half of the whipped cream into a separate bowl. (Reserve the remaining whipped cream for the Cream Cheese Whipped Cream Frosting.)
- Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream.
- Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream.
Cream Cheese Whipped Cream Frosting:
- Using your standing mixer or hand mixer again, whip the remaining whipped cream and the powdered sugar with the cubed cream cheese (putting the cream cheese cubes in a little at a time, whipping after each addition).
- Once everything is combined together, spread the cream cheese frosting over the pumpkin filling.
- Sprinkle with chopped pecans, if desired.
- Place in the fridge for at least 2-4 hours before serving.
- Enjoy! Store leftovers in the fridge.
Submitted By
Carolyn P.
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