Irresistible Pumpkin Poke Cake Recipe for Fall Delight

Pumpkin Poke Cake is like autumn in a slice, radiating cheerful vibes with its moist, tender cake and creamy frosting. Imagine the aroma of warm spices wafting through your kitchen, inviting everyone to gather around and indulge in a delightful dessert that feels like a warm hug.

This recipe isn’t just a treat; it’s an emotional connection to cozy family gatherings, where laughter fills the air, and pumpkin-flavored everything reigns supreme. Whether you’re celebrating Thanksgiving or simply craving something sweet on a chilly evening, this Pumpkin Poke Cake promises to deliver joy with every bite.

Ingredients for Pumpkin Poke Cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for giving the cake structure; sift it for a lighter texture.

• Canned Pumpkin Puree: Use pure pumpkin puree (not pie filling) for authentic pumpkin flavor and moisture.

• Granulated Sugar: Sweetens the cake and balances out the spices; feel free to use brown sugar for extra richness.

• Baking Powder: Helps the cake rise beautifully; check the expiration date for best results.

• Baking Soda: Works in conjunction with baking powder to achieve that fluffy texture.

• Ground Cinnamon: Adds warmth and depth of flavor; don’t skimp on this spice!

• Ground Nutmeg: A pinch goes a long way in enhancing the fall flavors; freshly grated nutmeg is ideal if you can find it.

• Salt: Balances sweetness and enhances all flavors; use kosher salt for better control over seasoning.

• Eggs: Provide moisture and richness; room temperature eggs work best in baking.

• Vegetable Oil: For added moisture; can substitute with melted butter if preferred.

• Milk: Adds creaminess to the cake batter; whole milk will yield richer results.

For the Topping:

• Whipped Topping: Lightens up the dessert; use store-bought or homemade depending on your time constraints.

• Cream Cheese: Adds tanginess and creaminess; make sure it’s softened for easy blending.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Poke Cake

Start by preheating your oven to a cozy 350°F (175°C). Grease a rectangular baking dish with cooking spray or butter so your cake won’t stick like an uninvited guest.

In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until well blended—this is where your kitchen starts smelling like fall!

Next, add canned pumpkin puree alongside eggs and vegetable oil into your dry mixture. Stir until everything comes together into a thick batter that’ll make you want to dive right in. Trust me; don’t do it!

Pour this glorious batter into your prepared pan and smooth out the top using a spatula. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean—this step requires patience but will be worth every moment.

Once baked, remove the cake from the oven and let it cool completely. Resist slicing into it while it’s still warm—it’s hard but essential! When cooled down entirely, poke holes all over the surface using a fork—this part feels oddly satisfying.

Now comes the fun part! In another bowl, whip together cream cheese and whipped topping until smooth. Spread this heavenly mixture over the poked cake generously—it’s like giving your dessert a cozy blanket.

Finally, chill your finished masterpiece in the refrigerator for at least two hours before serving. This allows all those wonderful flavors to meld together beautifully—much like how good friends become even closer over time!

Serve slices chilled or at room temperature while basking in compliments from everyone who tastes this divine Pumpkin Poke Cake. Enjoy those satisfied smiles as they dig in—after all, food tastes better when shared!

Perfecting the Cooking Process

Start by preheating your oven and preparing your baking pan. Mix the dry ingredients first, then combine them with the wet ones for a smooth batter. Bake until golden and let it cool before poking holes for that delicious filling.

Add Your Touch

Feel free to swap out pumpkin puree with butternut squash for a different flavor. Add chocolate chips or nuts into the batter for extra texture, or top with caramel sauce instead of whipped cream for a decadent twist.

Storing & Reheating

Store leftover pumpkin poke cake in an airtight container in the fridge for up to five days. For reheating, place a slice in the microwave for about 10-15 seconds to enjoy that fresh-from-the-oven taste again.

It reminds me of my sister’s annual pumpkin party where I brought this cake. Everyone was raving about it, and I secretly felt like a baking superstar that day!

FAQs :

What is Pumpkin Poke Cake?

Pumpkin Poke Cake is a delightful dessert that combines the flavors of pumpkin and spice with a moist cake base. After baking, holes are poked into the cake, allowing a creamy filling, usually made from pudding or sweetened condensed milk, to seep in. The result is a rich and flavorful treat that’s perfect for fall gatherings or any occasion where you want to impress guests with something unique.

How do I store leftover Pumpkin Poke Cake?

To store leftover Pumpkin Poke Cake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. This will keep the cake fresh for up to four days. If you want to keep it longer, consider freezing individual slices in airtight containers. Thaw them overnight in the fridge when you’re ready to enjoy another slice of this delicious dessert.

Can I use homemade pumpkin puree for Pumpkin Poke Cake?

Yes, you can use homemade pumpkin puree for your Pumpkin Poke Cake! Just ensure that your puree has a smooth consistency and isn’t too watery. Homemade puree can add a fresher flavor compared to canned versions. However, if you opt for canned pumpkin, make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.

What can I substitute for the pudding in Pumpkin Poke Cake?

If you’re looking to substitute the pudding in your Pumpkin Poke Cake, consider using cream cheese frosting or whipped cream mixed with powdered sugar. Alternatively, you could also use Greek yogurt mixed with vanilla extract for a healthier option. These alternatives will still give your cake that creamy texture without compromising on flavor.

Conclusion for Pumpkin Poke Cake :

Pumpkin Poke Cake is an indulgent treat that highlights the beloved flavors of fall. By following this easy recipe, you can create a moist cake filled with creamy goodness that everyone will love. Remember to store any leftovers properly to enjoy this delightful dessert later. Whether using homemade or canned pumpkin, this cake is versatile and perfect for gatherings or cozy nights at home. Enjoy every bite of your delicious creation!

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Pumpkin Poke Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Approximately 18 servings 1x

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Description

Pumpkin Poke Cake is the ultimate fall dessert, blending the warm flavors of pumpkin and spices with a creamy topping that makes every bite feel like a cozy embrace. Perfect for gatherings or a sweet treat at home, this easy-to-make cake is sure to impress family and friends alike. With its delightful texture and festive appeal, it will quickly become a seasonal favorite.

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Ingredients

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• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup canned pumpkin puree
• 3 large eggs (room temperature)
• ½ cup vegetable oil
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup whole milk
• 8 oz cream cheese (softened)
• 2 cups whipped topping

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a rectangular baking dish.
2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Add pumpkin puree, eggs, vegetable oil, and milk to the dry ingredients. Mix until smooth.
4. Pour the batter into the prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
5. Allow the cake to cool completely before poking holes all over the surface with a fork.
6. In a separate bowl, blend cream cheese and whipped topping until smooth. Spread over the cooled cake.
7. Refrigerate for at least two hours before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 280
• Sugar: 22g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg