Description
Creamy dreamy pumpkin poke cake delivers autumn’s warm embrace with rich spices and silky caramel drizzle. Sweet layers of moist cake promise comfort and indulgence for seasonal gatherings.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces) pureed pumpkin
- 4 eggs
- 1 cup vegetable oil
Dry Ingredients:
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F and thoroughly coat a 9×13″ baking dish with cooking spray.
- Combine all dry ingredients including flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large mixing bowl.
- Create a smooth batter by incorporating oil, pumpkin puree, and eggs, blending until thoroughly integrated.
- Transfer the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Once removed from the oven, immediately create multiple perforations across the entire cake surface using a wooden spoon handle or straw.
- While the cake remains hot, slowly drizzle sweetened condensed milk over the holes, allowing it to seep deeply into the cake’s interior.
- Allow the cake to cool completely at room temperature.
- In a stand mixer, whip cream cheese until completely smooth and free of lumps.
- Gradually incorporate powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in whipped topping, stirring until the mixture achieves a uniform, creamy consistency.
- Evenly spread the prepared topping across the cooled cake’s surface.
- Garnish with a sprinkle of toffee bits and chopped pecans for added texture and flavor.
- Refrigerate for a minimum of 8 hours or overnight to enhance flavor development and set the topping.
Notes
- Ensure your pumpkin puree is room temperature to prevent lumpy batter and guarantee smooth mixing.
- Replace vegetable oil with applesauce for a lower-fat version that maintains moisture and tender texture.
- Use gluten-free flour blend for a celiac-friendly adaptation without compromising the cake’s delightful structure.
- Store cake covered in refrigerator for maximum freshness, consuming within 3-4 days for optimal taste and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg