Description
This Pumpkin Spice Poke Cake is an easy, comforting fall dessert infused with pumpkin spice and a creamy filling.
Ingredients
Scale
- 1 package (15.25 oz) yellow cake mix
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 1 cup buttermilk
- 1 can (14 oz) sweetened condensed milk
- 2 cups whipped topping (like Cool Whip)
- Additional pumpkin pie spice for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and buttermilk in a large bowl and whisk until smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 28-30 minutes until a toothpick comes out clean.
- Cool the cake for about 15 minutes, then poke holes all over the surface with a wooden spoon handle.
- Whisk together the sweetened condensed milk and additional pumpkin pie spice in a separate bowl, then pour over the cooled cake.
- Refrigerate the cake for at least 2 hours or overnight. Before serving, spread whipped topping over the top and sprinkle with pumpkin pie spice.
Notes
This cake tastes better the next day; make it in advance for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 23g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg