Celebrate the autumn equinox with this yummy cake!
Check out what my pals over at Mr. Food had to say about this recipe:
“You’re going to fall in love with this seasonal version of your favorite poke cake. Our Pumpkin Spice Poke Cake is perfect through-and-through. From the spiced cake to the vanilla pudding mix with added pumpkin pie spice, there’s nothing but goodness in this easy dessert recipe.”
This cake is simply delightful for fall festivities, Halloween parties, and much more.
Ingredients
- 1 (15-1/4-ounce) Duncan Hines package spice cake mix
1 (15-ounce) can Libby’s pure pumpkin
2 Eggland’s Best eggs
3/4 cup water
2 (4-serving size) packages Jell-O instant vanilla pudding mix
1 1/4 teaspoons McCormick pumpkin pie spice
3 1/2 cups TruMoo milk
1 (12-ounce) container frozen whipped topping, thawed
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl with an electric mixer, beat cake mix, pumpkin, eggs, and water until thoroughly combined. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool. Using the handle of a wooden spoon, poke 25 to 30 holes in cake.
In a large bowl, whisk pudding mix, pumpkin pie spice, and milk until slightly thickened. Pour mixture into holes and spread evenly over top of cake. Spread whipped topping over pudding, cover, and refrigerate at least 4 hours, or until ready to serve.
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Quick Tip: Serve this cake with a scoop of your favorite ice cream. I like butter pecan.
Thank you to Mr.Food for this great recipe.
