Pumpkin Poke Cake
Pumpkin poke cake, a rich, dense cake, that is moist, full of flavor and so super easy to make.
Servings: 8
Calories: 844kcal
Ingredients
For the Cake
- 1 16.5 oz box spice cake mix
- 1 15 oz can pumpkin puree
- 1 large egg
- 1/3 cup vegetable oil
- 1 TBS Pumpkin Pie Spice
- 1 12 oz can Sweetened Condensed Milk
For the Frosting:
- 1 8 oz block cream cheese room temp
- 1/2 c butter room temp
- 1 teaspoon Vanilla
- Dash of Salt
- 4 cups Powdered Sugar
- 1/4 c Heavy Whipping Cream
- Salted Caramel sauce whichever is your favorite
Instructions
- Preheat oven to 350F degrees.
- Nonstick spray 9x13 inch pan.
- In a large bowl, combine cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Beat with a handheld electric mixer on high until well mixed.
- Bake for 25-30 minutes, or until the cake is set in the center. Remove from the oven and poke holes throughout the cake about one inch apart from each other. Then pour sweetened condensed milk over the cake, letting it seep down into the holes.
- Let cool.
For frosting:
- Combine butter and cream cheese and mix well.
- Add vanilla extract and the salt.
- Add powdered sugar.
- In a separate bow mix the heavy whipping cream until stiff peaks begin to form.
- stir the cream cheese mixture together with the heavy whipping cream.
- Spread Frosting over cake. Then Drizzle with caramel sauce.
Nutrition
Calories: 844kcal | Carbohydrates: 139g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 795mg | Potassium: 613mg | Fiber: 3g | Sugar: 117g | Vitamin A: 9461IU | Vitamin C: 4mg | Calcium: 333mg | Iron: 4mg