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
- 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.
- Poke Holes: Using a fork or skewer, poke holes all over the cooled cake.
- Prepare Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, pumpkin pie spice, and salt. Mix until creamy.
- Frost the Cake: Spread the frosting evenly over the cake.
- Prepare the Topping: In a bowl, whisk together condensed milk, whipped cream, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
- Top the Cake: Spread the topping mixture over the frosted cake.
- Add Decorations: Sprinkle pecans and chocolate chips on top.
- Chill: Refrigerate for at least 2 hours or overnight.
- 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
