Description
This festive Pumpkin Patch Poke Cake is a wonderfully spiced and creamy pumpkin dessert, perfect for autumn gatherings! A moist spice cake infused with pumpkin is poked and filled with a cinnamon-vanilla pudding mixture, then topped with whipped topping and optional garnishes.
Ingredients
For the Cake:
- 1 box spice cake mix (plus ingredients required on the box, typically oil, water, eggs)
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
For the Pudding Filling:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1 (8-ounce) container frozen whipped topping (like Cool Whip), thawed
- Caramel sauce (optional, for drizzling)
- Pumpkin-shaped candies (for garnish)
- Crushed graham crackers or cookie crumbs (for garnish, optional)
Instructions
-
Preheat and Prepare Cake Batter:
- Preheat your oven according to the spice cake mix package directions. Grease and flour a 9×13-inch baking pan.
- Prepare the spice cake batter according to the package instructions, using the oil, water, and eggs called for.
- Stir the pumpkin puree and pumpkin pie spice into the prepared cake batter until well combined.
-
Bake Cake: Pour the batter into the prepared 9×13-inch pan and spread evenly. Bake according to the package directions for a 9×13 pan, or until a wooden toothpick inserted into the center comes out clean.
-
Poke Cake: Remove the cake from the oven and let it cool slightly in the pan (about 10-15 minutes). While the cake is still warm, use the handle of a wooden spoon (or a large fork) to poke holes all over the surface of the cake, about 1 inch apart.
-
Prepare Pudding Filling: In a medium mixing bowl, whisk together the instant vanilla pudding mix, cold milk, and ground cinnamon until the mixture begins to thicken (about 2 minutes).
-
Fill Cake: Pour the pudding mixture evenly over the warm, poked cake, spreading it gently to ensure it seeps into the holes.
-
Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set completely.
-
Add Topping: After the cake has chilled and the pudding is set, spread the thawed whipped topping evenly over the entire cake.
-
Garnish (Optional): If desired, drizzle caramel sauce over the whipped topping. Sprinkle with crushed graham crackers or cookie crumbs. Decorate with pumpkin-shaped candies to create a “pumpkin patch” look.
-
Serve: Slice and serve the cake chilled.
Notes
- Cake Mix: A spice cake mix provides the best flavor base, but a yellow or white cake mix can be substituted (you may want to add extra pumpkin pie spice to the batter).
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Poking Holes: Poking holes while the cake is warm helps the pudding filling absorb better.
- Pudding: Use instant vanilla pudding mix, not cook-and-serve.
- Chilling: Chilling is crucial for the pudding layer to set properly.
- Toppings: Get creative with the toppings! You can use different sprinkles, add candy corn, or pipe whipped cream details.
- Storage: Store leftover poke cake covered in the refrigerator for up to 3-4 days.