Another Pumpkin dessert for the win! I apologize for my current obsession with all things Pumpkin, but I just can’t help myself. I love this time of year and all the yummy treats that accompany it. Last week I vowed that I was done making pumpkin foods til next season. Then my sister-in-law made a Pumpkin Poke Cake for my mother-in-law’s birthday celebration, and it was so amazing that I could not resist. I went home and googled all the Pumpkin Poke Cake recipes I could possibly find until I came up with this Perfect Pumpkin Poke Cake recipe.
An Easy Recipe for Delicious Pumpkin Poke Cake!
Unfortunately, this Perfect Pumpkin Poke Cake was so perfect, that my family could not keep their hands off of it. It was all gone the very same night I made it, and sadly, I only got one solitary piece of my masterpiece. However, you better believe that I savored every single bite of this moist, gooey deliciousness.
Now my question for all of you is….How have you guys let me miss out on this amazingness for all these years? I am tempted to curse all of you who knew that such a thing as Pumpkin Poke Cake existed, yet never shared in the wealth. However, I don’t like to curse ….so I will refrain…but in all seriousness, my life could have been a million times better with Pumpkin Poke Cake in it. When you know something this delicious exists, you’ve just gotta share it.
And to all those who have not had the privilege to partake of the yumminess….do not waste another minute! Your life will not be complete til you have tried this. 😉
Pumpkin Poke Cake Cooking Tools/Utensils You Will Need
Medium-to-Large Mixing Bowl
Measuring Cups (both cups and spoons)
Hand Mixer (I like the portable ones!)
9 X 13 Cake Pan
- 👉 BUY – Nonstick Cake Pan
Rubber Spatula
Try This Pumpkin Poke Cake Recipe Today!
- Cake
- 1 Yellow cake mix
- 1 egg
- ⅓ cup sour cream
- 15 oz can of pumpkin puree
- 1 tsp cinnamon
- ¾ can sweetened condensed milk (14 oz can)
- ¼ cup caramel topping
- Frosting
- 8 oz tub Cool Whip
- ½ cube cream cheese softened
- 1 tsp vanilla
- ½ cup powdered sugar
- Topping
- ¼ cup caramel sundae topping
- ½ bag Heath bits (find by chocolate chips in the grocery store)
- Preheat oven to 350 degrees
- In a bowl mix 1 box of yellow cake mix, 1 egg, ⅓ cup sour cream, 1 can pumpkin puree, and 1 tsp cinnamon
- Cook for 30-40 minutes or until you can stick a toothpick in the middle and have it come out clean (30 was perfect for me but it may cook slower at lower elevations)
- Allow cake to cool for about 30 minutes
- Poke holes throughout cake with the end of a wooden spoon (or something else about the size of a dime)
- Drizzle sweetened condensed milk evenly over cake so that is seeps into the holes in the cake
- Then do the same thing with ¼ cup of caramel topping
- Allow to cool in fridge for about an hour
- Whip up Cool whip, vanilla, softened cream cheese, and powdered sugar in a bowl to make frosting
- Spread evenly over top of cake with a rubber spatula
- Top with Heath bits and drizzle ¼ c caramel topping over the top
- Allow to sit in fridge for 2-3 hours
- Serve!
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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