Description
This Pumpkin Poke Cake is the ultimate autumn comfort dessert, blending a moist, spiced sponge with a luscious, velvety pumpkin-infused vanilla pudding. Perfect for gatherings or quiet moments at home, this recipe delivers the sophisticated flavors of pumpkin pie in a simple, stress-free format. It is a heartwarming treat that balances airy crumb textures with creamy density, ensuring every bite is rich, moist, and deeply satisfying for your friends and family.
Ingredients
1 box spice cake mix
Ingredients for cake mix (eggs, oil, and water as specified on package)
3.4 ounce box instant vanilla pudding mix
2.5 cups whole milk
15 ounce can pure pumpkin puree
8 ounces whipped topping, thawed
0.5 cup Heath bits
Instructions
Preheat your oven as directed on the spice cake mix box.
Prepare the cake batter according to the box instructions using eggs, oil, and water.
Pour the batter into a greased 9×13 inch baking pan and bake according to package directions until a toothpick comes out clean.
Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface of the cake.
In a medium bowl, whisk together the instant vanilla pudding mix, whole milk, and pumpkin puree until smooth.
Pour the pumpkin pudding mixture evenly over the cake, ensuring it seeps into all the poked holes.
Refrigerate the cake for at least 2 hours to set.
Once chilled, spread the whipped topping over the top of the cake.
Sprinkle with Heath bits before serving.
Notes
Keep the cake refrigerated until ready to serve to maintain the texture of the pudding layer. You can garnish with a dusting of cinnamon if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg