Pumpkin Poke Cake

This Pumpkin Poke Cake is everything fall baking should be: cozy, simple, and irresistibly indulgent. With a tender cake base, creamy filling that seeps into every bite, and a cloud of whipped topping. When the air turns crisp and sweaters make their annual debut, this one dessert steals the spotlight.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 Servings

Calories: 313 kcal per serving

Ingredients

1 - Spice cake mix
15 ounces - Pumpkin puree
½ cup - Milk
14 ounces - Sweetened condensed milk
1 tsp - Pumpkin pie spice
8 ounces - Whipped topping

Instructions

Preheat oven to 350℉. Spray a 9×13 cake pan with non-stick cooking spray.
Add cake mix, pumpkin and milk to a bowl and mix until combined.
Transfer mixture to prepared cake pan.
Bake for 30 minutes or until a stick inserted into the middle of the cake comes out clean.
Allow cake to cool for 10 minutes.
Meanwhile, add pumpkin pie spice to sweetened condensed milk and stir to combine.
When cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk mixture over the top of the cake allowing it to seep into the holes. Use a spatula to spread the mixture into the holes if needed.
Top with whipped topping and sprinkle additional pumpkin pie spice over the top of the cake.

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