Not all poke cakes are created equal! This Pumpkin Spice Poke Cake is basically taking a poke cake and mashing it together with the deliciousness that is pumpkin spice. It starts off with a boxed spice cake mix and adds even more spice to it a long with a TON of pumpkin. In fact, whipping up a cake mix or brownie mix with pumpkin puree is an old trick I’ve used before to lighten up a cake!

Once the cake is baked, it’s poked through and topped off with some sweetened condensed milk that seeps through and makes that cake sweet and full of richness. Then it’s all topped off with some whipped cream and even heath bits for added crunch texture!

This cake is super easy to whip up, and for anyone that lives in a warmer climes like I do, it’s a great way to get your Fall flavors of pumpkin spice in while staying rather cool and comfortable. That being said, this cake does need to stay in the fridge when it’s not being eaten because of the cool whip topping. So, just be sure you keep that in mind when making ahead of time!

I used a spice cake mix, but you could also get away with a yellow or vanilla cake too. Just double up on the pumpkin pie spice or add in a teaspoon of ground cinnamon for good measure.

Pumpkin Spice Poke Cake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 30 MinInactive time: 3 H & 40 MTotal time: 4 H & 20 M

A pretty standard poke cake that's infused with all the flavors we know and love in Fall. Pumpkin and spice and everything nice!

Ingredients

1 (15.25 Oz.) Box Spice Cake Mix
1 (15. Oz) Can Pumpkin Puree
1/2 C. Unsweetened Almond Milk
1 (14 Oz.) Can Low Fat Sweetened Condensed Milk
1 Tsp. Pumpkin Pie Spice
1 Tsp. Vanilla Extract
8 Oz. Fat Free Cool Whip
1 C. Heath Bits

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick baking spray; set aside.
Mix together the 1 box cake mix, 15 Oz. pumpkin puree, 1/2 C. Unsweetened Almond Milk, 1 Tsp. pumpkin pie spice, and 1 Tsp. vanilla.
Transfer the batter to the prepared baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
Once done, remove the cake from the oven and allow the cake to cool for about 10 minutes before poking holes throughout the cake using the handle of a wooden spoon.
Pour the 14 Oz. sweetened condensed milk over the cake, aiming to fill the holes.
Cool for another 30 minutes.
Once completely cool, spread 8 Oz. Cool Whip over the top and sprinkle the Heath bits on top as well.
Cover and chill for 3-4 hours or overnight before serving.

Nutrition Facts

Calories

403.84

Fat (grams)

13.7

Sat. Fat (grams)

5.89

Carbs (grams)

66.01

Fiber (grams)

2.2

Net carbs

63.81

Sugar (grams)

51.98

Protein (grams)

5.49

Sodium (milligrams)

354.06

Cholesterol (grams)

11.69

Nutritional Claims: Vegetarian • Pescatarian • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher