Pumpkin Poke Cake

Created by: Jessica Williams, Butter With A Side of Bread

This easy cake is brimming with fall flavors like pumpkin, cinnamon and nutmeg! Topped with a luscious brown sugar whipped cream frosting, it’s a perfectly festive dessert.

Cake Ingredients:
  • 1 box white cake mix
  • ¾ cup water
  • 2 eggs
  • ¼ cup oil
  • 1 cup pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ½ cup sweetened condensed milk
Topping Ingredients:
  • 1 pint heavy whipping cream
  • ½ cup brown sugar
  • ½ tsp. vanilla
  1. Preheat oven to 350°F. Spray a 9”x13” pan with nonstick spray.
  2. Combine all of the ingredients and cake mix with an electric mixer for 2-3 minutes on high. Transfer cake batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.
  3. Cool cake for 20-30 minutes, then poke holes on the entire surface of the cake.
  4. Pour ½ cup sweetened condensed milk over the top of the cake. Refrigerate at least 2 hours, until cake is chilled.
  5. For the topping, whip the whipping cream, brown sugar and vanilla with an electric mixer for several minutes, until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
  6. Spread sweet cream over the top of the cake. Dust with ground cinnamon.
  7. Refrigerate cake for at least 30 minutes prior to serving. Store any leftovers covered in the fridge for up to 3 days.

View Party Plan: Friendsgiving