Pumpkin Poke Cake

Poke cakes first gained popularity in the 1970s as a way to add moisture and flavor to simple boxed cake mixes. The idea behind poke cakes is to poke holes into a freshly baked cake and pour a liquid, such as pudding, jello, or sweetened condensed milk, over the top. This technique allows the liquid to seep into the cake, resulting in an incredibly moist, flavorful dessert that’s easy to make but has a wow factor when served.

Why pumpkin is a great ingredient for fall desserts: Pumpkin, a beloved fall ingredient, is a perfect addition to desserts for its natural sweetness and creamy texture. Rich in vitamins, minerals, and fiber, pumpkin puree also brings a moist, tender crumb to baked goods. It pairs beautifully with warm spices like cinnamon, nutmeg, and clove, making it a staple in seasonal baking. These spices enhance the mild flavor of pumpkin, creating a cozy, nostalgic taste that’s synonymous with autumn.

Overview of the pumpkin poke cake trend: As the popularity of poke cakes and pumpkin-flavored treats surged during the fall, it was only a matter of time before the two were combined. Pumpkin poke cakes have taken social media by storm due to their easy preparation and indulgent flavor. These cakes are not only delicious but also visually appealing, often topped with whipped cream, caramel drizzle, or nuts, making them a popular choice for Instagram-worthy fall desserts.

Why Pumpkin Poke Cake is a Fall Favorite

Appeal of seasonal flavors: Pumpkin and spice are the quintessential flavors of fall. The warm, aromatic spices like cinnamon and nutmeg, combined with the rich, earthy sweetness of pumpkin, evoke a sense of comfort and nostalgia during the cooler months. The addition of sweetened condensed milk in a pumpkin poke cake further enhances the dessert’s creamy richness, making it an irresistible fall treat.

Popularity during Thanksgiving and other fall gatherings: Pumpkin poke cake is a go-to dessert for Thanksgiving and other fall festivities due to its ease of preparation and crowd-pleasing flavor. It can be made in advance, making it ideal for holiday gatherings where time is limited. Its stunning presentation and rich taste also make it a show-stopping addition to any dessert table, perfect for celebrations like Friendsgiving, Halloween parties, and potluck dinners.

Easy and customizable recipe for parties and family events: The beauty of pumpkin poke cake lies in its versatility. Starting with a simple boxed cake mix and pumpkin puree, you can easily customize it with different toppings and flavors to suit your preferences or your guests’ tastes. Whether you prefer a classic whipped topping or a creative twist like adding caramel or crushed nuts, the cake is adaptable for any occasion.

Key Ingredients for Pumpkin Poke Cake

Pumpkin Puree: Canned vs. homemade: Pumpkin puree is the star ingredient of this cake. Canned pumpkin puree is incredibly convenient and widely available, especially during the fall months. It offers a smooth, consistent texture and saves time in the kitchen. However, homemade pumpkin puree can provide a fresher, more robust flavor. To make your own, roast or steam fresh pumpkins and blend them until smooth, but be aware that homemade puree can sometimes have a higher water content, which may affect the cake’s texture.

Cake Mix: Suggested flavors: Spice cake mix is a popular choice for pumpkin poke cake, as it includes warm spices that naturally complement the pumpkin flavor. If you prefer a simpler base, yellow cake mix is another great option, allowing the pumpkin to be the dominant flavor. Both choices work well, but spice cake adds extra warmth and depth to the dessert, while yellow cake provides a more neutral canvas that highlights the pumpkin.

Sweetened Condensed Milk: Sweetened condensed milk is a key ingredient in most poke cake recipes. Its thick, syrupy texture and sweet flavor make it perfect for soaking into the cake’s holes, resulting in an ultra-moist, decadent dessert. You can substitute sweetened condensed milk with alternatives like caramel sauce or evaporated milk for a different flavor profile, but the classic version with condensed milk remains a favorite.

Pumpkin Pie Spice: Pumpkin pie spice is a blend of spices, including cinnamon, nutmeg, ginger, and cloves, that enhances the flavor of pumpkin in desserts. It’s a fall baking staple that brings out the warm, earthy notes of the pumpkin. If you can’t find pre-made pumpkin pie spice, you can easily make your own by mixing these common spices in your desired ratio.

Whipped Topping: A light, airy whipped topping is traditionally spread over the cake after it has been soaked with sweetened condensed milk. Store-bought whipped topping like Cool Whip is convenient and widely used, but homemade whipped cream can elevate the flavor and texture for a more luxurious dessert. For a richer option, cream cheese frosting can be used instead.

Optional Toppings: Popular toppings for pumpkin poke cake include chopped nuts like pecans or walnuts, a drizzle of caramel sauce, or a dusting of cinnamon. You can also get creative by adding crushed graham crackers, chocolate chips, or even toffee bits to enhance the cake’s texture and flavor.

Substitutions and alternatives: For those with dietary restrictions, there are plenty of substitutions available. Dairy-free whipped topping and condensed milk can be used for a lactose-free version, and gluten-free cake mix is a great alternative for those who need to avoid gluten. These swaps ensure that everyone can enjoy this festive dessert without sacrificing flavor or texture.

Step-by-Step Recipe for Pumpkin Poke Cake

Step 1: Gather ingredients and preheat the oven:

• Start by gathering all necessary ingredients. Ensure that your ingredients are at room temperature, which helps them mix more evenly and results in a better cake texture.
• Preheat the oven to the temperature specified on the cake mix box, typically around 350°F (175°C).

Step 2: Prepare the cake mix and pumpkin puree:

• In a large mixing bowl, combine the boxed cake mix with the pumpkin puree. If you’re using a spice cake mix, the spices will already be included, but if you’re using a yellow cake mix, you may want to add a teaspoon of pumpkin pie spice or additional cinnamon for extra warmth.
• Stir the mixture until well combined, but avoid over-mixing, which can make the cake dense. The batter should be thick and slightly lumpy.

Step 3: Bake the cake according to box instructions:

• Grease a 9×13-inch baking dish and pour the prepared batter into it.
• Spread the batter evenly in the pan and bake for the time specified on the cake mix box, usually 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: Poke holes into the cake using a fork or the back of a wooden spoon:

• While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the cake. The holes should be spaced evenly and go deep enough to allow the condensed milk to soak in.
• Be gentle to avoid tearing the cake, and focus on getting the holes spread across the entire surface.

Step 5: Pour sweetened condensed milk over the cake:

• Slowly pour a can of sweetened condensed milk over the surface of the cake, making sure the milk fills the holes you’ve just created.
• Let the milk seep into the cake. If necessary, use a spatula to spread the milk evenly across the top.

Step 6: Let the cake cool before adding whipped topping:

• Allow the cake to cool completely, either on a wire rack or by refrigerating it. This ensures the whipped topping won’t melt when applied.

Step 7: Spread whipped topping and add desired toppings:

• Once the cake is fully cooled, spread an even layer of whipped topping across the entire surface. You can use store-bought whipped topping or homemade whipped cream for a fresher taste.
• Optional: Add caramel drizzle, chopped nuts, or a dusting of cinnamon for extra texture and flavor.

Step 8: Chill the cake for a few hours or overnight:

• For the best results, refrigerate the cake for at least 2-3 hours or overnight. Chilling allows the flavors to meld together and gives the cake a cohesive texture.
• Serve the cake cold for a refreshing and creamy dessert experience.

Pumpkin Poke Cake Variations

1. Pumpkin Chocolate Poke Cake:
   • For a chocolatey twist, fold in chocolate chips to the cake batter before baking.
   • Instead of using sweetened condensed milk, try pouring chocolate sauce over the cake once it’s been poked. This creates a rich, decadent dessert with the perfect balance of chocolate and pumpkin.
2. Pumpkin Cheesecake Poke Cake:
   • Add a cheesecake layer by preparing a simple cheesecake filling (cream cheese, sugar, and vanilla extract) and layering it on top of the cake after the condensed milk has been absorbed.
   • This version offers a delightful blend of pumpkin and creamy cheesecake, perfect for those who love rich, multi-textured desserts.
3. Healthier Alternatives:
   • Use a low-fat or sugar-free cake mix and replace regular sweetened condensed milk with a light or sugar-free version.
   • For a lower-calorie whipped topping, use an artificial sweetener like Stevia or choose a light, non-dairy whipped topping.
4. Pumpkin Spice Latte Poke Cake:
   • Infuse the batter with a shot of espresso or a teaspoon of instant coffee to create a pumpkin spice latte-inspired poke cake.
   • Top with whipped cream and a sprinkle of cinnamon and coffee powder to mimic the flavors of a classic pumpkin spice latte.

How to Serve Pumpkin Poke Cake

Serving options:

• Pumpkin poke cake is best served chilled, but you can also enjoy it at room temperature. Its creamy, moist texture pairs perfectly with hot beverages like coffee or tea.
• For an extra autumnal touch, serve it alongside a pumpkin spice latte or chai tea, enhancing the fall flavor profile.

Ideal occasions to serve the cake:

• This cake is an ideal dessert for fall celebrations such as Thanksgiving, Halloween, Friendsgiving, or even casual family dinners.
• Its ease of preparation and ability to be made in advance make it a great option for potlucks, parties, and other gatherings where you need a crowd-pleasing dessert.

Storing leftovers:

• Store leftovers in an airtight container in the refrigerator, where they will stay fresh for up to five days. The cake’s flavors continue to improve as it sits, making it even better the next day.
• If you want to save it for later, freeze individual portions wrapped tightly in plastic wrap. Thaw them in the refrigerator before serving for a make-ahead dessert option.

Frequently Asked Questions (FAQs)

1. What is a poke cake?
   • A poke cake is a dessert where holes are poked into a freshly baked cake, allowing liquid (such as jello, pudding, or condensed milk) to be poured over the top. The liquid seeps into the cake through the holes, resulting in a moist and flavorful treat.
2. Can I make pumpkin poke cake in advance?
   • Yes, pumpkin poke cake is an excellent make-ahead dessert. In fact, it’s recommended to make it at least a few hours or even a day before serving to allow the flavors to develop fully. Chill it overnight for the best results.
3. How do I make a dairy-free version of this recipe?
   • To make this recipe dairy-free, replace sweetened condensed milk with coconut condensed milk or another plant-based alternative. Use a dairy-free whipped topping, such as coconut whipped cream, in place of traditional whipped cream for a lactose-free version of the cake.
4. Can I freeze pumpkin poke cake?
   • Yes, pumpkin poke cake freezes well. Once it’s fully assembled, wrap the cake tightly in plastic wrap or portion it into airtight containers. Freeze for up to 2-3 months. When ready to serve, thaw it in the refrigerator overnight.
5. Can I use homemade pumpkin puree instead of canned?
   • Yes, homemade pumpkin puree can be used in this recipe. However, since homemade puree tends to have more moisture than canned, it’s best to drain it in a cheesecloth or allow it to sit in a sieve to remove excess water before using it in the cake batter. This ensures the cake retains the right texture.

Pumpkin Poke Cake

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• Author: Munil

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Description

Pumpkin Poke Cake is the ultimate fall dessert, combining the rich flavors of pumpkin and warm spices with the indulgence of a classic poke cake. This cake starts with a moist and tender pumpkin-infused cake base, baked to perfection. After baking, the cake is poked with holes, allowing sweetened condensed milk to seep through, adding incredible moisture and sweetness. The cake is then topped with a layer of whipped cream and finished with your choice of delicious toppings like caramel drizzle, nuts, or a dusting of cinnamon. It’s an easy, crowd-pleasing dessert that’s perfect for Thanksgiving, Halloween, or any autumn celebration. Whether you’re serving it at a family gathering or sharing it at a potluck, this cake is sure to be a seasonal favorite!

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Ingredients

Scale 1x2x3x

Cake

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup vegetable oil
• One 15 ounce can pureed pumpkin
• 4 eggs

Filling & Topping

• One 14 ounce can sweetened condensed milk
• One 8 ounce package cream cheese softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• One 8 ounce tub whipped topping
• 1/2 cup toffee bits (with or without chocolate)
• 1/2 cup chopped pecans optional

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Instructions

• Preheat the oven to 350°F and grease a 9×13″ pan with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
• Add the oil, pumpkin and eggs and stir until the batter is smooth (you can mix by hand or with an electric mixer/stand mixer).
• Pour into the greased pan and bake for 30-35 minutes.
• Poke holes into the cake with the back of a wooden spoon or a straw.
• While the cake is still hot, drizzle the sweetened condensed milk over the holes, giving it time to soak in; let the cake cool.

Make the Topping

• Place the cream cheese in the bowl of a stand mixer and mix until smooth.
• Add the powdered sugar and vanilla and mix til combined.
• Add the whipped topping and stir until smooth.
• Spread the topping over the cooled cake.
• Sprinkle with toffee bits and pecans, if using.
• Let sit for 8 hours or overnight in the refrigerator before enjoying.

Notes

1. Room Temperature Ingredients:
   • Ensure your ingredients (especially eggs, if using, and pumpkin puree) are at room temperature for easier mixing and a smoother batter. This step helps to prevent lumps and creates a more uniform cake texture.
2. Pumpkin Flavor:
   • If using a yellow cake mix, consider adding 1–2 teaspoons of pumpkin pie spice to the batter to enhance the pumpkin flavor. If using a spice cake mix, it already contains spices that complement the pumpkin well.
3. Canned vs. Homemade Pumpkin Puree:
   • Canned pumpkin puree is recommended for its consistency and convenience. If using homemade pumpkin puree, make sure to drain excess water to avoid a soggy cake. Too much moisture from homemade puree can alter the cake’s texture.
4. Poking Holes:
   • When poking holes in the cake, space them evenly so that the sweetened condensed milk can soak through uniformly. Use the handle of a wooden spoon or a fork for best results. Be careful not to tear the cake when poking.
5. Sweetened Condensed Milk Alternatives:
   • If you prefer a less sweet cake or want to try something different, you can substitute sweetened condensed milk with caramel sauce or even evaporated milk for a milder taste. For a chocolate twist, chocolate syrup can also be used.
6. Whipped Topping:
   • Store-bought whipped topping is quick and easy, but homemade whipped cream adds a fresh, rich flavor. If you prefer something more indulgent, try using cream cheese frosting instead of whipped cream for a tangy contrast to the sweetness of the cake.
7. Toppings:
   • Popular toppings for this cake include chopped pecans, walnuts, caramel sauce, or a dusting of cinnamon. For a more decadent version, try adding crushed graham crackers, chocolate chips, or toffee bits.
8. Make-Ahead Dessert:
   • This cake is ideal for making ahead. The flavors improve as it sits in the refrigerator, making it perfect for prepping the night before a gathering. Let the cake chill for at least a few hours to allow the condensed milk to fully soak in and set.
9. Serving Suggestions:
   • Serve the cake chilled for a refreshing, creamy experience. It pairs well with coffee, tea, or even a pumpkin spice latte, making it the perfect end to any fall meal. You can also serve it at room temperature if preferred.
10. Storage and Freezing:

• Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake continues to improve in flavor the longer it sits. To freeze, portion out individual slices, wrap tightly in plastic wrap, and store in a freezer-safe container for up to 2–3 months. Thaw in the fridge before serving.