|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.