Pumpkin Poke Cake: Easy Indulgence for Fall Gatherings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 can pumpkin puree
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 box instant vanilla pudding mix
- 2 cups milk
- 1 cup whipped topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cake mix, pumpkin puree, sugar, pumpkin pie spice, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes.
- Once baked, let the cake cool for a few minutes, then poke holes all over the top with a fork.
- Prepare the pudding by whisking together the instant pudding mix and milk until thickened. Pour the pudding over the cake, allowing it to sink into the holes.
- Refrigerate the cake for at least 2 hours.
- Top with whipped topping just before serving.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Can substitute the whipped topping with cream cheese frosting for a different taste.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Poke Cake, Easy Dessert, Fall Recipes