Pumpkin Poke Cake

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


Pumpkins were first cultivated in Central America around 5,500 B.C. It wasn't until approximately 500 years ago that they were actually seen as something more than sturdy containers for storage. For 100 years milk, along with various sweet spices were cooked inside pumpkins and then drank as a treat. But then, during the 17th century, England adopted these glorious gourds into the pie making industry. Giving us pumpkin pie.

Jumping to approximately 50 years ago, the Jell-O gelatin poke cake, was developed by General Foods Kitchens it first appeared in a print advertisement intended to increase Jell-O sales. The ad illustrated the quick-and-easy cleverness of combining convenience foods - cake mix, Jell-O, and Dream Whip or Cool Whip - to create hip and modern desserts. The subsequent Jell-O pudding poke cake recipe was introduced in 1981.

After 42 years of various alterations and improvements, pumpkin everything season is back! And this semi homemade pumpkin poke cake is perfect for any fall occasion, whether it is a party or a great addition to your Thanksgiving menu.

Let's be honest, when people mention 'autumn holiday desserts' who doesn't immediately think of pies? Why not do what pumpkins do and spice it up a little? This cake has a delicious pumpkin pudding filling and a pumpkin spice whipped cream frosting.

Each bite has a bit of pumpkin flavor from the cake, the pudding and the whipped cream frosting. Because this is a poke cake with pudding, this cake will never go dry. This pumpkin dessert should be the poster child for fall desserts.

This cake does take some shortcuts with boxed cake mix and boxed vanilla pudding mix, but the addition of pumpkin puree in both the cake and pudding really does amplify the homemade taste. 

Be sure not to confuse canned pumpkin puree and pumpkin pie filling. The puree is just that, pumpkin puree. The pie filling comes with all the sugar and spices for a pie. That, mixed with cake, pudding, and whipped cream will send the flavor into sugar overload and cause the cake to be soggy.

But with this pumpkin poke cake is 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:


picture of cake ingredients.


  • 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:


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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