Pumpkin Poke Cake Recipe

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Easy pumpkin poke cake with cake mix or homemade from scratch recipe. With cream cheese frosting this is the best moist Fall dessert.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: American

Keyword: condensed milk, poke cake, pumpkin

Servings:

Author: Justine

1/2 c milk you can substitute 1/4 cup with brewed espresso for an added coffee flavor
1/3 c sweetened condensed milk
1/4 tsp cinnamon
1 tsp vanilla

Preheat the oven to 350 degrees. In a small bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer and beat the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and continue to beat, stopping to scrape down the sides of the bowl. Fold in the canned pumpkin and buttermilk and mix.
Add in the dry ingredients and mix until everything is well incorporated. Pour into a greased 9 x 9 pan (or nonstick pan) and place in the oven and bake for 40 minutes or until a skewer comes out mostly cleanly with moist crumbs attached. Remove and allow to cool completely on a cooling rack in the pan.
Once the cake is fully cooled, poke many holes over the entire surface of the cake with a large boba style straw or use the back of a spoon so the filling can seep inside.
In a large glass measuring cup mix together the milk, sweetened condensed milk, (optional espresso instead of extra milk), cinnamon and vanilla. Whisk well until mixed. Pour slowly over the whole cake until gone.
Spread cream cheese frosting (can use a tub or homemade) in an even layer over the top. Place in the refrigerator for 1-2 hours covered before slicing.