Description
Pumpkin Poke Cake is a delightful dessert that captures the essence of fall, featuring a moist pumpkin cake filled with a creamy pudding and topped with whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, eggs, sugars, oil, and milk until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into a greased 9×13 inch pan and bake for 30-35 minutes.
- Once cooled, poke holes in the cake and pour the pudding mixture over the top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Serve with whipped cream on top for added decadence.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Poke Cake, fall dessert, pumpkin recipes