Description
This festive Pumpkin Patch Poke Cake is a delightful blend of spiced pumpkin cake, creamy vanilla pudding, and a light whipped topping, perfect for autumn gatherings!
Ingredients
Scale
For the Cake:
- 1 box spice cake mix (plus ingredients required on the box)
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1/2 teaspoon cinnamon
For the Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/2 cup caramel sauce (optional)
- Pumpkin-shaped candies for garnish
- Crushed graham crackers or cookie crumbs for garnish
Instructions
- Preheat Oven: Preheat your oven as directed on the spice cake mix package. Prepare the cake mix according to package instructions, stirring in the pumpkin puree and pumpkin pie spice.
- Bake the Cake: Pour the batter into a 9×13-inch pan and bake as directed on the package.
- Poke Holes: Once baked, remove the cake from the oven and allow it to cool slightly. Use the handle of a wooden spoon to poke holes all over the surface of the cake.
- Prepare the Filling: In a mixing bowl, whisk together the instant pudding mix, cold milk, and cinnamon until the mixture begins to thicken, about 2 minutes. Pour the pudding mixture over the cake, spreading it evenly to fill the holes.
- Refrigerate: Refrigerate the cake for at least 2 hours to allow the pudding to set.
- Top the Cake: After the cake has chilled, spread the whipped topping over the entire surface. Drizzle caramel sauce over the whipped topping if desired, and garnish with pumpkin-shaped candies and crushed graham crackers or cookie crumbs.
- Serve: Slice and enjoy the creamy, spiced layers of this festive dessert!
Notes
- Storage: Keep leftovers covered in the refrigerator. The cake is best enjoyed within 3-4 days.
- Flavor Boost: For a richer flavor, you can substitute half of the milk in the pudding with half-and-half or heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes