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–+ servings
pumpkin poke cake

Delicious Pumpkin Poke Cake

This moist pumpkin poke cake is soaked with sweetened condensed milk and topped with a creamy whipped topping for a decadent fall dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 box Yellow cake mix
  • 1 cup Canned pumpkin
  • 3 large Eggs
  • 1/2 cup Vegetable oil
  • 1 tsp Cinnamon
  • 1 can Sweetened condensed milk
  • 1 cup Whipped topping
  • to taste Caramel sauce

Method
 

  1. Preheat the oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, canned pumpkin, eggs, vegetable oil, and cinnamon. Mix until smooth.
  2. Pour the batter into a greased 9x13-inch baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
  3. Once baked, remove the cake from the oven and allow it to cool slightly. Use the handle of a wooden spoon to poke holes evenly across the cake.
  4. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let the cake cool completely in the baking dish.
  5. Once cooled, spread whipped topping over the cake and drizzle with caramel sauce. Serve chilled and enjoy!

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 35mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 800IUVitamin C: 2mgCalcium: 60mgIron: 1.2mg

Notes

This pumpkin poke cake can be made ahead and stored in the refrigerator for up to 3 days. It’s perfect for fall parties or a sweet treat after dinner.
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