Description
An easy and delicious Pumpkin Spice Poke Cake, perfect for fall gatherings.
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. Whisk until smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 28-30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes. Using the round handle of a wooden spoon, poke holes all over the surface, about 1 inch apart.
- Whisk together the sweetened condensed milk and additional pumpkin pie spice in a separate bowl. Pour this mixture over the cooled cake.
- Refrigerate for at least 2 hours or overnight. Spread whipped topping over the top and sprinkle with extra pumpkin pie spice before serving.
Notes
This cake tastes even better after chilling overnight, and can be customized with chocolate chips, nuts, or citrus zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg