Description
A cozy and easy Pumpkin Spice Poke Cake that brings warmth and flavor to any gathering.
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, pure pumpkin puree, large eggs, vegetable oil, pumpkin pie spice, and buttermilk in a large bowl. Whisk until smooth and creamy.
- 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 about 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. Slowly pour this mixture over the cooled cake, allowing it to soak into the holes.
- Refrigerate the cake for at least 2 hours or overnight. Before serving, spread the whipped topping over the top and sprinkle with extra pumpkin pie spice.
Notes
This cake tastes even better if made a day in advance. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg