Hot Eats and Cool Reads: Pumpkin Poke Cake with Pumpkin Spice Whipped Cream Frosting Recipe

Sep 3, 2021

Pumpkin Poke Cake with Pumpkin Spice Whipped Cream Frosting Recipe

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. 


slice of cake on a white plate with fork.


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slice of cake on a spatula over a cake pan


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! 


Thanks so much for supporting a small business and visiting our family owned blog 💕


cake pan with frosted cake.


What are the ingredients in this recipe?


picture of cake ingredients.


  • Yellow Cake Mix
  • Eggs
  • Pumpkin Puree: Also known as canned pumpkin. Puree is cooked pumpkin that is blended or mashed and used in sweet or savory recipes. It is rich in vitamins, minerals and antioxidants. Pumpkin Puree can be made at home or store bought in a can. This is NOT canned pumpkin pie filling. 
  • Vegetable Oil
  • Milk
  • Pumpkin Pie Spice: This American spice blend is most commonly used in pumpkin pie. It usually contains cinnamon, ginger, nutmeg, all spice and cloves. You can use store bought or make your own pumpkin pie spice blend.
  • Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
  • Vanilla Pudding Mix
  • Heavy Cream: Heavy cream and heavy whipping cream are pretty much the same thing. Both must contain at least 36% or more milk fat. Heavy cream will whip better and hold its shape longer than whipping cream. Whipping cream, or light whipping cream, is lighter and contains around 30-35% milk fat. A common use for whipping cream is making a whipped topping for desserts. It is also used as an ingredient in recipes for soups, sauces and beverages.
  • Powdered Sugar: Also known as confectioners' sugar or icing sugar. It is finely ground by milling, and is used for frostings or dusted onto food to add sweetness or decoration. You can use store bought or make your own powdered sugar!
  • Unflavored Gelatin


How to make:


collage of cake process prep photos.


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.



cake on a white plate next to cake pan.


More pumpkin dessert recipes you might like:



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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a piece of cake on a plate with a forkful of cake.


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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

Pumpkin Poke Cake with Pumpkin Spice Whipped Cream Frosting

Yield: 12 servings
Author: Hot Eats and Cool Reads
Prep time: 15 MinCook time: 30 Mininactive time: 1 HourTotal time: 1 H & 45 M

Ingredients

Instructions

  1. Preheat the oven to 350 degrees fahrenheit and grease a 9x13 cake pan.
  2. Place all the ingredients for the cake in a large bowl and use a hand mixer to beat until no lumps appear.
  3. 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.
  4. 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.
  5. Place all the ingredients for the pudding in a large bowl and whisk until just combined.
  6. Immediately pour over the top of the cake. Spread even, if need be, with a rubber spatula.
  7. Place in the fridge to cool for 1 hour.
  8. 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.
  9. Spread evenly over the top of the cake.
  10. 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

463.47

Fat (grams)

25.17

Sat. Fat (grams)

11.89

Carbs (grams)

53.30

Fiber (grams)

2.00

Net carbs

51.30

Sugar (grams)

33.59

Protein (grams)

7.68

Sodium (milligrams)

504.83

Cholesterol (grams)

112.49

Hot 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.




close up of cake with text for pinterest.


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slice of cake on a plate next to a cake pan.


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