Tuesday, November 12, 2013

Pumpkin Poke Cake


Pumpkin Poke Cake

Welcome to Day 2 of Pumpkin Week! Today's recipe is a Pumpkin Poke Cake, one of my favorites and am so excited to be able to share it with you! If you like poke cakes (you know the ones where you poke holes and drizzle yumminess into the cake) or tres leches cakes, then you'll love this great fall dessert recipe.

The cake is super moist with a slight flavor of pumpkin pie and fall spices and is infused with the sweetness of sweetened condensed milk. The whipped topping isn't too sweet, and the toffee pieces and caramel drizzle complement the pumpkin flavors perfectly!

This recipe was originated on Something Swanky's website and is super easy to prepare. Over time, I've adapted it to fit my tastes. Instead of using pumpkin pie spice, I've used my own spice. I also made my own whipped cream instead of using Cool Whip, which I think is essential for the cake. I also added an additional can of sweetened condensed milk because I like my poke cakes and tres leches cakes a little more juicy. If you don't like your cakes more oozey, then only use one can of sweetened condensed milk; it will still be delicious!

My family loves this cake, and it is truly one of my favorite cakes! My mom actually asked me to make this cake instead of pumpkin pie for Thanksgiving this year... so I might be making this for Thanksgiving in a couple weeks!

Have a great day and check back tomorrow for another great pumpkin recipe!











Pumpkin Poke Cake
Adapted from Something Swanky

1 box yellow cake mix (try with a gluten-free cake mix!)
14 oz. canned pumpkin (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. dried ground ginger
1/8 tsp. ground cloves
1 or 2 14 oz. cans sweetened condensed milk (start off with only one can... see note below)
1 c. heavy cream
1/2 c. powdered sugar
1 c. toffee bits
caramel topping, for drizzling

Preheat oven to 350. Grease a 9x9 baking dish.

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the spices until a batter forms.

Pour batter into baking dish and then bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking.

Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour both cans of the sweetened condensed milk over the cake, aiming to fill the holes. (Note: You might want to start off with one can of sweetened condensed... if you think it's enough, then don't use the other can. If you want the cake more oozey, add the next can-- use your judgement and personal preference for this one!) Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

In a mixing bowl, beat heavy cream using an electrical mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of cake. Then sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake. Refrigerate for 3-4 hours or overnight. Keep stored in the refrigerator.


23 comments:

  1. What a great poke cake! I just want to grab a fork and start eating! This does look quite moist and utterly delicious!

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  2. I made this for my husbands Christmas Party at work and I got rave reviews! And WOW what a quick and easy recipe! Thanks for a GREAT recipe!

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  3. yum...I think I'll make this Saturday night for after church lunch on Sunday!!

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  4. Can this go into a 9X13 pan like most poke cakes?

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    Replies
    1. It can, but the cake will be very thin and you'll have to reduce the baking time. The cake won't rise as much as it normally would because it doesn't have eggs.

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    2. Would it be better to double the recipe to go into a 9x13 pan?

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    3. Yes, for a 9x13 definitely double the recipe! Don't double the sweetened condensed milk-- 1-2 cans is enough for a 9x13.

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  5. Can't believe all that fits in a 9x9 Cake pan. Is that a typo?

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    Replies
    1. Nope, it's not a typo. The pumpkin makes it more dense and replaces the eggs (which makes the cake rise).

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  6. This may sound dumb but where did you get toffee bits???

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    Replies
    1. I got mine at the grocery store in the baking section where the chocolate chips are. I have a hard time finding them at Kroger stores, but have found them at Walmart and Albertsons.

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  7. This cake is amazing!! I used a ziploc to put condensed milk in the holes and couldn't find toffee bits so I bought Heath bars and crushed them up. Everyone loved it, very sweet even with just one can of condensed milk. Thanks!!!

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  8. Do you have to use a gluten free cake mix?

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    Replies
    1. No, definitely not! The recipe is for regular cake mix, but you can substitute gluten-free if needed.

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  9. SO good! I had a big group to cook for so I doubled the recipe and used a 9x13 and it was perfect!! Just used one can of sweetened condensed milk and was still so moist!

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    Replies
    1. Great to hear!! I'm so glad you enjoyed it. Thanks for the feedback!

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  10. Looking forward to trying this. One can or 2 of the sweetened condensed milk????

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    Replies
    1. Start off with one can and if it looks too dry you can add some more. It's really up to you-- 2 cans may be too much for some.

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  11. If you don't want to measure the spices you can just use a spice cake instead.
    Another added element is to add pumpkin chips or Cinnamon Chips to the cake batter. Gives flavor and texture.

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  12. I've never made my own whip cream. For the part of beat the heavy cream, it will start to form with nothing else added?

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    Replies
    1. Yes! If you beat it long enough, it will start to come together. You want stiff peaks. When it starts to come together, test it by stopping the mixer and taking it out of the cream. If the peaks stand up straight, it's ready; if they fold over beat it a little longer until the peaks don't fold. Also be careful not to beat too long because it will turn into butter. Homemade whipped cream is so good!

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