Pumpkin Poke Cake

Moist and flavorful pumpkin poke cake baked to perfection and topped with a sweet and irresistible brown sugar frosting.

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 186kcal

Author Sara

Preheat oven to 350ºF.
In a large mixing bowl, combine spice cake mix, pumpkin puree, milk, and pumpkin pie spice. Beat until smooth.
Transfer batter to a greased 7x11-inch baking dish.
Bake for 35-45 minutes or until a toothpick comes out clean.
Allow cake to cool for 10 minutes.
Poke holes all over cake with a wooden spoon. Be sure to poke all the way to the bottom.
Pour sweetened condensed milk into all the holes and allow to sit for 2 hours.
To prepare frosting, put heavy whipping cream, brown sugar, and vanilla in a medium mixing bowl.
Beat with an electric mixer for several minutes until soft peaks form.
Spread frosting over cake.
Sprinkle with some cinnamon for garnish and enjoy!

Make sure your holes are evenly spaced out so that the sweetened condensed milk can be evenly distributed.
You can use white cake mix for this recipe if you don’t have spice cake mix. Just add a bit of cinnamon and nutmeg to get the spice taste.
If your pumpkin puree is watery, drain it before mixing it in with the other ingredients.