Fall is here, and there’s no better way to celebrate than with a delicious pumpkin spice poke cake with cream cheese frosting. This cake is the perfect combination of sweet and spicy, and it’s easy to make with just a few simple ingredients.
Ingredients
– 1 box of yellow cake mix – 1 can of pumpkin puree – 1 teaspoon of pumpkin pie spice – 1 can of sweetened condensed milk – 1 package of cream cheese – 1 cup of powdered sugar – 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350 degrees F. 2. Mix the yellow cake mix, pumpkin puree, and pumpkin pie spice together in a large bowl. 3. Pour the mixture into a 9×13 inch baking dish and bake for 25-30 minutes or until a toothpick comes out clean. 4. Remove the cake from the oven and let it cool for 10 minutes. 5. Using the end of a wooden spoon, poke holes all over the top of the cake. 6. Pour the sweetened condensed milk over the cake, making sure to fill the holes. 7. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract together until smooth. 8. Spread the cream cheese frosting over the top of the cake. 9. Refrigerate for at least 1 hour before serving.
Nutritional Information
– Calories: 300 – Fat: 10g – Carbohydrates: 45g – Protein: 5g
Cooking Time
– Preparation Time: 10 minutes – Cooking Time: 25-30 minutes – Total Time: 1 hour and 40 minutes
Equipment
– Large bowl – 9×13 inch baking dish – Wooden spoon – Electric mixer
Serving Suggestions
This pumpkin spice poke cake with cream cheese frosting is perfect for any fall occasion. Serve it at your next Halloween party, Thanksgiving dinner, or just enjoy it as a sweet treat after dinner.
Variations
– Add chopped nuts to the cream cheese frosting for a crunchy texture. – Use a spice cake mix instead of yellow cake mix for a richer flavor. – Top the cake with whipped cream and cinnamon for an extra touch of sweetness.
Substitutions
– Use Greek yogurt instead of cream cheese for a lighter frosting. – Substitute the sweetened condensed milk with caramel sauce for a caramel pumpkin poke cake.
Storage
Store the pumpkin spice poke cake with cream cheese frosting in an airtight container in the refrigerator for up to 3 days.
Tips
– Make sure to let the cake cool for 10 minutes before poking the holes to prevent it from falling apart. – Use a spoon to pour the sweetened condensed milk over the cake instead of pouring it directly from the can to control the amount. – Let the cake chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Notes
This pumpkin spice poke cake with cream cheese frosting is a crowd-pleaser that everyone will love. It’s easy to make and can be customized to your liking with different toppings and flavors.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree instead of canned. Just make sure to drain any excess water before mixing it with the cake mix.
Can I freeze the cake?
Yes, you can freeze the cake without the frosting for up to 3 months. Thaw it in the refrigerator overnight before frosting and serving.
Can I use a different type of frosting?
Yes, you can use any type of frosting you like, such as whipped cream, buttercream, or caramel sauce.
Personal Thoughts
This pumpkin spice poke cake with cream cheese frosting is one of my favorite fall desserts. It’s easy to make and always impresses my guests. The sweetened condensed milk makes the cake moist and flavorful, while the cream cheese frosting adds a creamy and tangy touch. I highly recommend trying this recipe for your next fall gathering. In conclusion, this pumpkin spice poke cake with cream cheese frosting is a must-try dessert for anyone who loves the flavors of fall. It’s easy to make, customizable, and guaranteed to satisfy your sweet tooth. So grab your ingredients and get baking!