Pumpkin Spice Poke Cake (Printer-Friendly Version)
Soft pumpkin spice cake with warm spices and creamy filling, ideal for autumn gatherings.
# What You'll Need:
→ Cake Base
01 -
1 box pumpkin spice cake mix (or yellow cake mix with pumpkin pie spice added)
02 -
3 large eggs
03 -
1 cup vegetable oil
04 -
1 cup pure pumpkin puree (not pumpkin pie filling)
→ Filling
05 -
1 can (14 oz) sweetened condensed milk
→ Toppings
06 -
1 container (8 oz) whipped topping or cream cheese frosting
07 -
1/2 cup crushed gingersnaps or cinnamon sugar
→ Spices
08 -
1 tablespoon pumpkin pie spice blend (cinnamon, nutmeg, cloves, ginger, allspice)
09 -
Optional: 1/2 teaspoon additional ground cinnamon
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). In a large bowl, combine cake mix, eggs, vegetable oil, pumpkin puree, and pumpkin pie spice. Stir gently until just combined to avoid a dense texture.
02 -
Pour batter into a greased 9×13-inch baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
03 -
Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke evenly spaced holes all over the cake. Pour sweetened condensed milk over the top allowing it to seep into every hole.
04 -
Once the cake has cooled completely, spread whipped topping or cream cheese frosting evenly. Sprinkle crushed gingersnaps or cinnamon sugar on top. Serve chilled or at room temperature.
# Additional Tips:
01 -
To keep the cake moist, cover tightly with plastic wrap if not serving immediately.
02 -
Adjust pumpkin pie spice to taste if a milder or stronger flavor is preferred.
03 -
The cake can be made a day ahead; flavors improve after resting in the refrigerator.