Pumpkin Patch Poke Cake

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Why You’ll Love This Recipe

  • Combines the best of fall flavors like pumpkin, cinnamon, and nutmeg.
  • Super easy to prepare, thanks to the use of a cake mix base.
  • A crowd-pleaser for any event, from casual dinners to holiday parties.
  • The poke cake method ensures every bite is filled with creamy goodness.
  • Customizable toppings to suit your taste!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree

For the Pumpkin Spice Frosting:

  • 1 (16-ounce) container cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For the Topping:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (14-ounce) can whipped cream, thawed
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate chips

Directions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions, incorporating the eggs, water, vegetable oil, and pumpkin puree. Bake as directed, then let the cake cool completely.
  2. Poke Holes in the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the top.
  3. Prepare the Pumpkin Spice Frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar, pumpkin pie spice, and salt. Beat until the frosting is creamy and well combined.
  4. Frost the Cake: Spread the prepared pumpkin spice frosting evenly over the cooled cake.
  5. Make the Topping: In a medium-sized bowl, combine the sweetened condensed milk, whipped cream, pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk until smooth.
  6. Top the Cake: Spread the topping mixture over the frosted cake.
  7. Add Decorations: Sprinkle chopped pecans and chocolate chips on top for added flavor and texture.
  8. Refrigerate: Chill the cake in the refrigerator for at least 2 hours or overnight for the best results.
  9. Serve and Enjoy: Slice and serve this delectable dessert to your guests.

Servings and Timing

  • Servings: 12-16 slices, depending on how you cut the cake.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Chilling Time: 2 hours or overnight

Variations

  • Nut-Free Option: Skip the pecans or substitute with sunflower seeds or shredded coconut.
  • Dairy-Free: Use a dairy-free cream cheese substitute and coconut whipped cream.
  • Chocolate Lovers: Add a drizzle of melted chocolate or caramel sauce over the topping.
  • Spice It Up: Add extra cinnamon, nutmeg, or ginger to enhance the autumn flavors.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
  • Reheating: This cake is best served cold, but you can let it sit at room temperature for 15 minutes before eating if preferred.

FAQs

1. Can I use a homemade cake recipe instead of a cake mix?

Yes, you can use your favorite homemade yellow cake recipe as a substitute for the boxed mix.

2. Can I make this cake ahead of time?

Absolutely! This cake is perfect for making a day in advance as it tastes even better after chilling overnight.

3. Can I omit the pumpkin puree?

Pumpkin puree is key to the flavor, but you can substitute it with applesauce for a different twist.

4. What can I use instead of pecans?

Walnuts, almonds, or even toffee bits work well as a substitute for pecans.

5. Is this cake suitable for kids?

Yes, it’s a family-friendly dessert, but you can omit nuts or adjust the toppings to suit their preferences.

6. Can I use homemade whipped cream?

Yes, homemade whipped cream works wonderfully if you prefer it over store-bought.

7. Can I use a different frosting?

You can use vanilla, cream cheese, or even a chocolate frosting if you prefer.

8. How do I ensure my frosting is smooth?

Make sure both the cream cheese and butter are softened to room temperature before mixing.

9. Can I use other chocolate varieties?

Milk chocolate or white chocolate chips can be used instead of semi-sweet chocolate chips.

10. Can I add more toppings?

Feel free to get creative with toppings like caramel sauce, cinnamon sugar, or crushed graham crackers.

Conclusion

Pumpkin Patch Poke Cake is a luscious, flavor-packed dessert that captures the essence of autumn in every bite. With its moist texture, creamy layers, and customizable toppings, it’s the perfect treat for any occasion. Whether you’re serving it at a holiday dinner or just indulging in a cozy evening dessert, this cake is sure to impress.

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Pumpkin Patch Poke Cake

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  • Author: Isabella
  • Total Time: 2 hours 50 minutes (including chilling)
  • Yield: 12–16 servings
  • Diet: Vegetarian
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Description

Pumpkin Patch Poke Cake is the ultimate fall dessert, combining moist pumpkin-infused cake, creamy pumpkin spice frosting, and decadent toppings. Perfect for holiday celebrations or casual gatherings, this easy-to-make treat will be a hit with everyone.

 

Ingredients

For the Cake:

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree

For the Pumpkin Spice Frosting:

  • 1 (16-ounce) container cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For the Topping:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (14-ounce) can whipped cream, thawed
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate chips

Instructions

  1. Bake the Cake: Preheat the oven to 350°F (175°C). Prepare the cake mix as per package instructions, incorporating eggs, water, oil, and pumpkin puree. Bake and cool completely.
  2. Poke Holes: Using a fork or skewer, poke holes all over the cooled cake.
  3. Prepare Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, pumpkin pie spice, and salt. Mix until creamy.
  4. Frost the Cake: Spread the frosting evenly over the cake.
  5. Prepare the Topping: In a bowl, whisk together condensed milk, whipped cream, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
  6. Top the Cake: Spread the topping mixture over the frosted cake.
  7. Add Decorations: Sprinkle pecans and chocolate chips on top.
  8. Chill: Refrigerate for at least 2 hours or overnight.
  9. Serve: Slice and enjoy!

Notes

  • For a nut-free version, substitute pecans with sunflower seeds or shredded coconut.
  • Best served chilled; refrigerate leftovers in an airtight container.
  • Can be frozen for up to 2 months; thaw before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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