Pumpkin Pie Poke Cake Recipe
on Nov 18, 2014, Updated Jan 01, 2024
If you are needing a great holiday dessert this Pumpkin Pie Poke Cake Recipe will be great to serve up! This Cake is loaded up with great pumpkin and fall flavors. Poke cakes are always great for potlucks. With Thanksgiving next week, we will be hopping over to a few family members gatherings. During the holidays when we are taking a dessert to our family parties I always like to make a quick poke cake. For Christmas I plan to take our favorite Oreo Poke Cake. I was wanting something special with pumpkin flavors for Thanksgiving and I know this Pumpkin Pie Poke Cake will be perfect.
Pumpkin Pie Poke Cake Recipe
If you are looking to make a simple but tasty dessert this recipe is it! I made this cake up in no time at all and my family really enjoyed it for dessert last week.
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This Pumpkin Pie Poke Cake Recipe just requires a few simple ingredients to whip up for your guests. Grab some pumpkin (that hopefully you have scored a sale on), Jell-O Pudding, a Cake Mix, Cool-Whip, Evaporated Milk and some Pumpkin Spice. This is simple cake mix with some pumpkin flavors for fall.
INGREDIENTS
1 box White Cake Mix
3 Eggs
1/4 cup Vegetable Oil
15 oz Pumpkin Puree
12 oz Evaporated Milk
2 box Vanilla Instant Pudding
1 tsp Pumpkin Spice
12 oz Whipped Topping thawed
DIRECTIONS
Bake cake in 13×9 pan according to box directions.
Allow to cool.
Poke large holes throughout cake.
Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
Beat until blended.
Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
Refrigerate 15 minutes to set.
Combine remaining 1/2 box of pudding and whipped topping and mix well.
Spoon over cake and spread out.
Dust with a little pumpkin spice.
Refrigerate at least one hour before serving.
Pumpkin Pie Poke Cake Recipe
Ingredients
- 1 box White Cake Mix
- 3 Eggs
- 1/4 cup Vegetable Oil
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 2 box Vanilla Instant Pudding
- 1 tsp Pumpkin Spice
- 12 oz Whipped Topping thawed
Instructions
- Bake cake in 13x9 pan according to box directions.
- Allow to cool.
- Poke large holes throughout cake.
- Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
- Beat until blended.
- Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
- Refrigerate 15 minutes to set.
- Combine remaining 1/2 box of pudding and whipped topping and mix well.
- Spoon over cake and spread out.
- Dust with a little pumpkin spice.
- Refrigerate at least one hour before serving.
