Description
This pumpkin poke cake is a delightful twist on the classic dessert, infused with a creamy filling that makes it extra moist and flavorful. Perfect for fall gatherings and Thanksgiving feasts!
Ingredients
Scale
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- ½ cup heavy cream
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with cooking spray or butter and set aside.
- In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Mix well until everything is combined.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Using a toothpick or skewer, poke holes all over the top of the cake, making sure to get all the way to the bottom but not tearing the cake apart.
- In a small bowl, mix together the sweetened condensed milk and heavy cream. Pour this mixture evenly over the cake, allowing it to seep into the holes. Let it cool completely.
- While the cake cools, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and pumpkin pie spice. Beat until smooth and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting over the top. Feel free to get creative with your presentation! You can sprinkle some extra pumpkin pie spice or even crushed graham crackers on top for a little crunch.
- Slice and serve! This cake is best enjoyed chilled, so consider refrigerating it for at least an hour before serving.
Notes
For best results, use high-quality canned pumpkin puree with no added sugar or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Fat: 15
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Keywords: pumpkin, poke cake, fall dessert, Thanksgiving, easy recipe