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This pumpkin spice poke cake is a fall take on the classic

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Revamp the classic poke cake with pumpkin spice pudding

I have always been a fan of deep, dark chocolate cake, but I love it even more when it's jazzed up with pumpkin-spiced pudding, toffee and creamy whipped topping. This poke cake is a simple cake that impresses everyone who takes a slice.

My mom used to make poke cake all the time, but it was never this fancy or decorated. Usually she would make a yellow cake, poke some holes and throw on some butterscotch pudding. If you have never made poke before, it's a simple way to make a plain cake go from "this is good" to "THIS IS GREAT!"

All you have to do is make a cake, poke holes into it, pour pudding over the top, spread with whipped cream and decorate. It's so easy and so delicious.

Revamp the classic poke cake with pumpkin spice pudding

Pumpkin spice poke cake recipe

This cake is packed full of pumpkin spice pudding and topped with sweet whipped cream and lots of Halloween decorations. It's the perfect way to take a boring cake to a whole new sweet level. If you can't find pumpkin spice pudding mix, then butterscotch can be used in place.

Yields 1 (9 x 13-inch) cake

Prep time: 15 minutes | Bake time: 40 minutes | Inactive time: 1 hour | Total time: 1 hour 55 minutes

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups water
  • 3/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) box instant pumpkin spice pudding mix
  • 1 container frozen whipped topping, thawed
  • 1/3 cup toffee bits
  • Candy corn or candy pumpkins, for decoration

Directions:

  1. Preheat the oven to 350 degrees F, and spray a 9 x 13-inch pan with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and kosher salt.
  3. To a medium-size mixing bowl, add the water, vegetable oil, white vinegar and vanilla extract.
  4. Pour the liquid ingredients into the dry ingredients, and stir to combine.
  5. Pour the batter into the prepared baking dish, and bake for 30 to 40 minutes or until a toothpick comes out clean when tested in the center of the cake.
  6. Let the cake cool for about 1 hour, and then poke holes in the top with the end of a wooden spoon.
  7. Prepare the pudding mix according to the box's directions, and then pour it over the cake. Let the pudding sink into the holes and sit for 5 minutes.
  8. Spread whipped topping on top of the cake, and then sprinkle with toffee bits and decorate with candy corn.

More cake recipes

Mini poke cake recipes
Bundt cake roundup

No-bake ice box cake recipes

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