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+ servings

Pumpkin Pie Poke Cake

It’s an easy poke cake recipe that’s full of fall flavors!
Prep Time 45 minutes
Cook Time 25 minutes
Course Desserts | Cakes | Pies
Cuisine American
Servings 12 Slices

Ingredients
  

Pumpkin Cake:

  • 1 box White Cake Mix (15.25 oz)
  • 1/2 cup Vegetable Oil (Alt: Canola Oil)
  • 1/2 cup Water
  • 3 eggs
  • 1 cup Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Allspice (optional)
  • 2 tsp Vanilla Extract
  • 1 can Eagle Brand Sweetened Condensed Milk (14 oz can)

Pumpkin Cream Filling:

  • 2 cup Heavy Whipping Cream
  • 1/3 cup Powdered Sugar
  • 2 tbsp Eagle Brand Sweetened Condensed Milk
  • 3-4 tbsp Pumpkin Puree (Depends upon how much pumpkin flavor you want)
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract

Cream Cheese Whipped Cream Frosting:

  • 2 cups Whipped Cream (Reserved from the pumpkin cream filling)
  • 8 oz Cream Cheese Cubed, at room temperature
  • 1/4 cup Powdered Sugar

Toppings:

  • 1 cup Pecans (Optional: roughly cut)

Instructions
 

Cake:

  • Preheat oven to 350 degrees and grease a 13x9 baking dish.
  • In a bowl, mix white cake mix, vegetable oil, water, and eggs together.
  • Once combined, add in pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, allspice and vanilla extract.
  • Mix until combined.
  • Pour the batter into the prepared baking dish, spreading in an even layer.
  • Bake for 25-28 minutes, or until a cake tester comes out clean.
  • Allow to cool for 10 minutes.
  • Using the back of a wooden spoon, poke holes into your cake, only poking about half way down.
  • Using the back of a wooden spoon, poke holes into your cake, only poking about half way down.
  • Pour the remaining Eagle Brand® Sweetened Condensed Milk all over the holes of the cake.
  • Set the cake aside.

Pumpkin Cream Filling:

  • With a standing mixer or a hand mixer, whip heavy whipping cream on medium speed until soft peaks form.
  • Add in powdered sugar and vanilla extract, whipping until it is the consistency of whipped cream.
  • Spoon half of the whipped cream into a separate bowl. (Reserve the remaining whipped cream for the Cream Cheese Whipped Cream Frosting.)
  • Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream.
  • Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream.

Cream Cheese Whipped Cream Frosting:

  • Using your standing mixer or hand mixer again, whip the remaining whipped cream and the powdered sugar with the cubed cream cheese (putting the cream cheese cubes in a little at a time, whipping after each addition).
  • Once everything is combined together, spread the cream cheese frosting over the pumpkin filling.
  • Sprinkle with chopped pecans, if desired.
  • Place in the fridge for at least 2-4 hours before serving.
  • Enjoy! Store leftovers in the fridge.

Submitted By

Carolyn P.
Keyword Pumpkin Poke Cake
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