This semi homemade pumpkin poke cake is such a lovely fall treat! The cake filling is a delicious pumpkin pudding and the frosting is a pumpkin spice whipped cream. Perfect for any fall occasion, party or a great addition to your Thanksgiving menu.
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It's that time of the year again, pumpkin everything season!
Let's be honest, I was over all things summer about a month ago and ready for everything pumpkin, apple, casseroles, soups and warm drinks.
This amazing Pumpkin Poke Cake is the first of many fall and winter recipes I'll be posting in the upcoming months.
Cake is not usually a favorite of mine. I usually prefer pies, but this cake is definitely something special.
Each bite has a bit of pumpkin flavor from the cake, pudding and the whipped cream frosting. This cake is never dry because the pudding and frosting keeps it plenty moist.
This cake takes some shortcuts with boxed cake and boxed pudding mix, but it really does taste completely homemade with the addition of pumpkin puree in both the cake and pudding.
This cake is absolutely perfect for any fall gathering or even something new to add to your Thanksgiving meal.
It's truly a crowd pleaser and it will be gone before you know it!
Keep scrolling for tips, process photos, additional pumpkin dessert recipes and more!
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Shopping list:
- Yellow Cake Mix
- Eggs
- Pumpkin Puree
- Vegetable Oil
- Milk
- Pumpkin Pie Spice
- Cinnamon
- Vanilla Pudding Mix
- Heavy Cream
- Powdered Sugar
- Unflavored Gelatin
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- You can use a white cake mix as well, if desired. Once you add the eggs, it won’t be as white though.
- If you can find instant pumpkin pudding, you can use that instead of making it per the pudding instructions in this recipe.
- Do not overmix the pudding. If possible, you want it to be still at the thin stage when you pour it over the cake so it seeps into the holes better. If you forget and mix it fully, that’s okay, just spread it over the cake well and focus on getting some down in the holes. You can always inject some pudding into each hole and then spread the rest across the cake.
- Make the whipped cream with your heavy cream really cold. This makes for a successful beating process. It will take a lot longer otherwise. You can even refrigerate the bowl prior to whipping the cream.
- Use larger sized beaters when making the whipped cream or it will be difficult and take longer to get those stiff peaks.
- If you don’t have gelatin, you can skip it. It’s only there for more stabilization, no flavor or anything. However, the whipped cream should still be pretty stable without it.
More pumpkin dessert recipes you might like:
- Caramel Pumpkin Bread Pudding
- Pumpkin Cheesecake Pie
- Pumpkin Rice Pudding
- Pumpkin Hand Pies
- Pumpkin Crunch Cake
- Pumpkin Creme Brulee
You can add or substitute with these ingredients:
- white or butter cake mix instead of yellow
- pumpkin instant pudding instead of vanilla
- cream cheese frosting instead of whipped cream frosting
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I hope you enjoy this recipe as much as we did!
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Pumpkin Poke Cake with Pumpkin Spice Whipped Cream Frosting
Ingredients
- Cake:
- 1 Yellow Cake Mix
- 4 Eggs
- ½ Cup Pumpkin Puree
- ⅓ Cup Vegetable Oil
- 1 ¼ Cup Milk
- 2 Tablespoons Pumpkin Pie Spice
- 1 Tablespoon Cinnamon
- Pudding:
- 1 Box Instant Vanilla Pudding Mix (3.5 Ounces)
- 2 Cups Milk
- 3 Tablespoons Pumpkin Puree
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Cinnamon
- Whipped Cream Frosting:
- 2 Cups Heavy Cream
- 3 Tablespoons Powdered Sugar
- 2 Teaspoons Unflavored Gelatin
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Cinnamon
Instructions
- Preheat the oven to 350 degrees fahrenheit and grease a 9x13 cake pan.
- Place all the ingredients for the cake in a large bowl and use a hand mixer to beat until no lumps appear.
- Pour the batter into the prepared cake pan and bake for 20 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
- Let cool for a few minutes before using the end of a wooden spoon and poking holes in 3-4 rows down the cake, from top to bottom.
- Place all the ingredients for the pudding in a large bowl and whisk until just combined.
- Immediately pour over the top of the cake. Spread even, if need be, with a rubber spatula.
- Place in the fridge to cool for 1 hour.
- When the cake is cooled, place all the ingredients for the whipped cream frosting in a large bowl and use a hand mixer to beat for 5 minutes or until stiff peaks form.
- Spread evenly over the top of the cake.
- Garnish with a sprinkling of cinnamon if desired. Slice, serve, and enjoy!
Notes:
Do not overmix the pudding. If possible, you want it to be still at the thin stage when you pour it over the cake so it seeps into the holes better. If you forget and mix it fully, that’s ok, just spread it over the cake well and focus on getting some down in the holes. You can always inject some pudding into each hole and then spread the rest across the cake.
Make the whipped cream with your heavy cream really cold. This makes for a successful beating process. It will take a lot longer otherwise.
If you don’t have gelatin, you can skip it. It’s only there for more stabilization, no flavor or anything. However, the whipped cream should still be pretty stable without it.
Nutrition Facts
Calories
463.47Fat (grams)
25.17Sat. Fat (grams)
11.89Carbs (grams)
53.30Fiber (grams)
2.00Net carbs
51.30Sugar (grams)
33.59Protein (grams)
7.68Sodium (milligrams)
504.83Cholesterol (grams)
112.49Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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