Pumpkin Poke Cake

This Pumpkin Poke Cake is perfect for fall - a spiced pumpkin cake filled with creamy cheesecake pudding and topped with whipped topping and toffee bits.

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Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Course Dessert

Cuisine American

Servings

Calories 330 kcal

Ingredients

1 box spice cake mix (roughly 15.25 ounces)
2.5 cups whole milk (divided)
1 stick butter (room temperature)
3 large eggs
2 teaspoons vanilla extract
15.25 oz canned pumpkin puree (divided)
3.4 oz cheesecake instant pudding mix
1 teaspoon pumpkin pie spice
8 oz whipped topping (thawed)
½ cup toffee bits

Instructions

In a large mixing bowl, use a hand mixer to combine spice cake mix, 1 cup of whole milk, stick of butter, eggs, vanilla extract, and 1 cup of pumpkin puree.
Pour cake batter into a greased 9x13" baking dish; bake according to package directions. Allow the cake to cool for 15-20 minutes after baking.
After cake is cool, poke holes every 1.5-2 inches with the back of a wooden spoon.
In a separate bowl, whisk together cheesecake pudding mix, 1.5 cups of cold milk, remaining pumpkin puree (a little less than a cup), and pumpkin pie spice. Immediately pour this mixture over the baked cake, guiding the pudding mixture into the holes with a wooden spoon.
Let the poke cake chill in the fridge for at least an hour. Four to six hours is preferred.
Just before serving, top with the whipped topping. Sprinkle toffee bits over the top.

Notes

Use pumpkin puree, not pumpkin pie filling.
Use instant cheesecake pudding; cook-and-serve won’t work here.
Keep the pudding milk cold.
Cool the cake 15 to 20 minutes before poking.
Use a wooden spoon handle to make evenly spaced holes.
Mix the pudding right before pouring so it stays pourable.
Chill for at least 1 hour, preferably 4 to 6.
Add toffee bits just before serving.
Refrigerate leftovers for 3 to 4 days.
I don’t recommend freezing; the texture is best fresh.

Nutrition Facts

Calories: 330kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 58mgSodium: 547mgPotassium: 256mgFiber: 1gSugar: 26gVitamin A: 4585IUVitamin C: 1mgCalcium: 104mgIron: 2mg