Pumpkin Pie Poke Cake
Pumpkin Pie Poke Cake is a delicious pumpkin cake, soaked in a pumpkin spice sweetened condensed milk, and topped with a whipped cream cheese frosting.
Servings 20 pieces
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoons pumpkin pie spice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup canola or vegetable oil
- 1 can (15 oz) pure pumpkin
Filling for Poke Cake
- 1 can (12 oz) sweetened condensed milk
- ¼ cup heavy whipping cream
- ½ teaspoon pumpkin pie spice
Whipped Cream Cheese Frosting
- ½ cup (1 stick) butter, softened
- 1 bar (8 oz) cream cheese, softened
- 4 cups powdered sugar
- ⅔ cup heavy whipping cream
- ½ cup chopped pecans
Instructions
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Make the Pumpkin Pie Poke Cake
- In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and ginger. Stir with a whisk to break up clumps. Set aside.
- In the bowl of stand mixer, or use a bowl and a handheld blender, beat together the eggs, sugar, oil, and pure pumpkin until lighter in color and mixed well. Add the dry ingredients into the wet and mix on low speed just until combined.
- Pour into the prepared pan and bake for 25-30 minutes.
- While the cake is baking combine the ingrediets for the filling; sweetened condensed milk, heavy whipping cream, and pumpkin pie spice.
- Immediately after the cake comes out of the oven, take a fork and poke holes all over it. Pour the sweetened condensed milk mixture all over cake, making sure to get in all the holes you poked.
- Let cool at room temperature for about 30 minutes. Cover with plastic wrap and put it in the fridge overnight. Or at least for 8 hours but overnight is preferred.
Frosting
- In a mixing bowl with a handheld blender, beat together the softened butter and softened cream cheese. Add in the powdered sugar, 1 cup at a time, beating after each addition.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. This takes several minutes but it will get there. Fold the whipped cream into the cream cheese/butter mixture. Gently stir together until combined.
- Frost the cake and sprinkle with the pecans. Cover with plastic wrap and let refrigerate for at least 4 hours (or longer is fine too) so the frosting can get cold and thicken up.
Video
Notes
Make sure the cream cheese is softened so that there are no lumps in the frosting. Unwrap the bar of cream cheese and put it on a microwave-safe plate. Microwave for about 25 seconds to get it nice and soft.
Plan ahead and read the recipe ahead so you can make sure that you have time for the fridge time that this cake needs.
In the original sponsored post recipe, it called for the Pumpkin Pie Spice coffee creamer. You can use that instead of the heavy whipping cream in the filling (sweetened condensed milk mixture) and add 1 tablespoon of it to the frosting. It just adds some extra flavor but it's totally not necessary. I wanted to add this note about it for those that have made the original recipe.
The original recipe also said to poke the cake with the end of the wooden spoon. I have found that this creates holes that are too big. So you end up with big globs of sweetened condensed milk rather than the entire cake being soaked in it. For best results, use a fork.