Pumpkin Spice Poke Cake (Ready-to-Print Version)
A tender pumpkin spiced cake filled with creamy sweetness and warm autumn spices for a cozy treat.
# What You’ll Need:
→ Cake Base
01 -
1 box spice cake mix (or yellow cake mix with added pumpkin pie spice)
02 -
3 large eggs
03 -
2/3 cup vegetable oil or melted butter
04 -
1 cup pure pumpkin puree (not pumpkin pie filling)
→ Spices
05 -
2 teaspoons pumpkin pie spice blend (cinnamon, nutmeg, cloves, ginger, allspice)
06 -
Optional: 1/2 teaspoon ground cinnamon for extra warmth
→ Filling
07 -
1 can (14 oz) sweetened condensed milk or caramel sauce
→ Toppings
08 -
1 container whipped topping or cream cheese frosting
09 -
Crushed gingersnaps or cinnamon sugar, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. In a large bowl, combine the cake mix, eggs, oil, pumpkin puree, and pumpkin pie spice. Stir gently until just combined to avoid dense batter.
02 -
Pour batter into a greased 9x13-inch baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
03 -
Allow the cake to cool for 10 minutes. Use a wooden spoon handle to poke evenly spaced holes all over the surface. Slowly pour sweetened condensed milk or caramel sauce over the cake to fill the holes.
04 -
Once the cake has fully cooled, spread whipped topping or cream cheese frosting evenly on top. Sprinkle crushed gingersnaps or cinnamon sugar to garnish. Serve chilled or at room temperature.
# Handy Tips:
01 -
To keep the cake moist, substitute half the oil with applesauce. Cover with plastic wrap if not serving immediately.
02 -
Adjust pumpkin pie spice quantity to suit spice preference. Adding cardamom creates a unique flavor twist.
03 -
Make ahead by storing in the refrigerator; flavors meld and improve after a day.