Easy & Irresistible Pumpkin Pudding Poke Cake: Your Ultimate Fall Dessert
As the crisp air of autumn settles in, ushering in the cozy embrace of fall (and hinting at the chill of a Wisconsin winter), my kitchen cravings invariably turn to the comforting flavors of pumpkin. With Thanksgiving rapidly approaching, the thought of a delightful pumpkin dessert fills my mind. This year, I wanted something that combined ease with incredible flavor, a dish that felt special but didn’t demand hours in the kitchen. That’s how this luscious Pumpkin Pudding Poke Cake came to be – a perfect harmony of moist cake and creamy pudding, infused with all the warmth of the season.
I absolutely adore a good poke cake. The concept of creating little pockets within a cake to soak up a delicious, flavorful liquid is pure genius. And who can resist the velvety smoothness of creamy pudding? Combining these two elements was a stroke of culinary inspiration, resulting in a dessert that’s not only incredibly moist and flavorful but also surprisingly simple to prepare. It’s the kind of dessert that looks impressive but is secretly effortless, making it ideal for busy holidays or weeknight treats.
Embracing Simplicity: My Secret to Stress-Free Baking
These past couple of months have been an absolute whirlwind. Between managing daily work, maintaining this blog, keeping up with my craft blog, juggling various freelance projects, and simultaneously writing two craft books – well, let’s just say my head has been spinning! And with Thanksgiving just around the corner, I’ll soon be tackling the big task of brining a substantial turkey for our family dinner. All this means less time than I’d like to spend meticulously baking from scratch in the kitchen.
This busy schedule has led me to embrace a wonderful culinary shortcut: doctoring up cake mixes. While I truly love the art of baking from scratch (in fact, you can find another fantastic pumpkin cake recipe right here on my blog), I always keep a few boxes of cake mix in my pantry. They are a baker’s best friend when time is precious, offering a fantastic base that can be easily transformed into something spectacular with just a few simple additions. There’s also something wonderfully nostalgic about the taste of a box cake; it instantly transports me back to childhood memories of kitchen adventures with my mom.
Why You’ll Fall in Love with This Pumpkin Pudding Poke Cake
This recipe isn’t just about convenience; it’s about delivering maximum flavor and joy with minimal effort. Here’s why this Pumpkin Pudding Poke Cake will become a staple in your fall dessert repertoire:
- Incredibly Moist: The pudding poured into the holes ensures every bite of the cake is infused with moisture and flavor, preventing any dry crumb.
- Rich Pumpkin Flavor: Real pumpkin puree is incorporated directly into the cake mix, giving it an authentic and comforting pumpkin taste, perfectly spiced for autumn.
- Creamy Texture: The instant pudding adds a luxurious, creamy element that complements the cake beautifully, creating a delightful contrast in textures.
- Effortlessly Impressive: Despite its simple preparation, this cake looks stunning once finished with its whipped topping, making it perfect for entertaining or holiday gatherings.
- Family Favorite: Both kids and adults will adore this sweet, spiced, and creamy dessert. It’s a guaranteed crowd-pleaser for Thanksgiving or any fall celebration.
- Customizable: Easily adapt the pudding flavor or topping to suit your preferences, making it a versatile recipe you can enjoy all season long.
I encourage you to give this recipe a try! We absolutely adored it and are already planning to make it again very soon. It’s truly a standout fall dessert.
Simple Steps to Pumpkin Pudding Perfection
Baking the Moist Pumpkin Cake Base
Creating the foundation for this delicious poke cake starts with transforming a simple spice cake mix into a rich, pumpkin-infused delight. First, preheat your oven to 350°F (175°C) and prepare a 13×9 inch baking dish by lightly spraying it with non-stick cooking spray. This ensures your cake will release easily once baked.
In a large mixing bowl, combine your spice cake mix, the entire can of pumpkin puree, three large eggs, and the applesauce. The applesauce acts as a fantastic natural sweetener and moisture enhancer, contributing to the cake’s tender crumb without adding extra fat. Mix these ingredients on low speed for about 30 seconds, just enough to incorporate everything. Then, increase the speed to medium-high and beat for another 2 minutes. This aeration helps create a light and fluffy cake texture. Pour the beautifully spiced batter into your prepared pan and bake for 26-33 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about ten minutes. This initial cooling period is crucial before the “poking” process begins.
Preparing the Creamy Pudding Infusion
While your cake is cooling slightly, it’s time to prepare the star of the “poke” element: the creamy pudding. In a large measuring cup or mixing bowl, combine the instant pudding mix (white chocolate is highly recommended for its subtle sweetness that enhances the pumpkin, but vanilla or French vanilla are excellent substitutes!), two cups of cold milk, and one teaspoon of ground cinnamon. The cinnamon isn’t just for flavor; it perfectly complements the pumpkin spice in the cake, creating a cohesive autumnal taste profile. Whisk these ingredients together vigorously until well combined and the pudding begins to thicken. This usually takes about 3 minutes. You want it to be thick enough to hold its shape somewhat but still pourable, ensuring it can seep effectively into the cake holes.
Poking and Pouring: The Heart of the Poke Cake
Now for the fun part! Using the handle of a wooden spoon or a similar blunt object (the round end of a chopstick works well too), poke holes all over the cooled cake. I prefer making large holes that are relatively far apart to ensure generous pockets of pudding. However, if you desire a more evenly disbursed pudding throughout the cake, feel free to space your holes closer together. The key is to create enough openings for the pudding to truly infuse the cake, making it extra moist and flavorful.
Carefully pour the prepared pudding over the cake, making sure to guide it into each hole. Don’t worry if some spills over; that’s part of the plan! Continue pouring until each hole is visibly full. You will likely have some pudding left over, which is exactly what we want for the next step. Once the holes are filled, use an offset spatula or the back of a spoon to gently spread any excess pudding that has gathered on top of the cake evenly across the entire surface.
Now, the waiting game begins. For optimal results, chill both the cake (with its pudding filling and top layer) and the remaining leftover pudding separately in the refrigerator for at least two hours. This allows the pudding to fully set and the flavors to meld beautifully, creating that signature moist poke cake texture.
The Grand Finale: Whipped Topping and Serving
Once the cake and remaining pudding have thoroughly chilled, remove the cake from the refrigerator. Now, spread the reserved pudding evenly over the top of the cake. This creates a double layer of creamy goodness – pudding *inside* and *on top* of the cake.
For the finishing touch, gently stir your whipped topping (Cool Whip Lite or homemade whipped cream) to make it smooth and workable. Drop generous dollops of the whipped topping onto the cake, then carefully spread it across the entire top surface, creating a beautiful, cloud-like finish. This adds a lovely lightness and an extra layer of creamy texture that makes the dessert truly irresistible. For best enjoyment and to maintain its delightful consistency, keep your Pumpkin Pudding Poke Cake refrigerated when not being served.
*Remember, you can easily substitute vanilla or French vanilla instant pudding mix if white chocolate isn’t available or to your taste.
Tips for Success and Delicious Variations
To ensure your Pumpkin Pudding Poke Cake turns out perfectly every time, consider these helpful tips and exciting variations:
- Don’t Overmix the Cake Batter: Overmixing can lead to a tough cake. Mix just until ingredients are combined, then beat for the recommended two minutes to aerate.
- Cooling is Key: Allow the cake to cool for at least 10 minutes before poking holes. If it’s too hot, the cake might tear, and the pudding could melt too quickly.
- Pudding Consistency: Make sure your instant pudding is thick but still pourable. If it’s too runny, it won’t stay in the holes as well; if it’s too thick, it won’t seep into the cake properly.
- Chill Time: The two-hour chilling period is essential for the pudding to set and for the flavors to fully develop. Don’t rush this step!
- Make-Ahead Marvel: This cake is perfect for making a day in advance, making it a stress-free option for holiday entertaining. The flavors often improve overnight.
Exciting Variations to Try:
- Spice It Up: Add a pinch of nutmeg, ground cloves, or allspice to your cake batter for an even richer pumpkin spice flavor profile.
- Caramel Drizzle: After spreading the final layer of whipped topping, drizzle with caramel sauce for a delightful pumpkin caramel poke cake.
- Cream Cheese Frosting: Instead of whipped topping, a thin layer of cream cheese frosting would be heavenly, especially if you prefer a richer, tangier finish.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the whipped topping for added texture and a nutty flavor.
- Different Pudding Flavors: Experiment with butterscotch, cheesecake, or even chocolate pudding for unique twists on this fall favorite.
- Ginger Snap Crust: For an extra layer of flavor and crunch, consider crumbling ginger snap cookies and pressing them into the bottom of your baking dish before adding the cake batter.
Serving and Storage Recommendations
This Pumpkin Pudding Poke Cake is best served chilled. Its cool, creamy, and moist texture makes it an incredibly refreshing and satisfying dessert, especially after a hearty meal.
- Garnish Ideas: A sprinkle of cinnamon, a dusting of powdered sugar, or a few candied pecans can elevate the presentation. For a festive touch, add a small dollop of whipped cream and a mini pumpkin candy on each slice.
- Storage: Store any leftover cake covered tightly in the refrigerator. It will remain fresh and delicious for 3-4 days. The moisture from the pudding actually helps keep the cake from drying out, making it a great dessert to enjoy over several days.
Pumpkin Pudding Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 box Spice flavored cake mix
- 1 14- oz can pumpkin puree
- 3 eggs
- ½ cup applesauce the 4 ounce snack containers are perfect
- 1 3- ounce box White Chocolate instant pudding*
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 8- ounce container Cool Whip Lite OR 1 cup heavy whipping cream whipped with a tablespoon of powdered sugar
Instructions
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Preheat oven to 350 F. Spray a 13×9 baking dish with non-stick cooking spray.
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Combine cake mix, pumpkin, eggs and applesauce in a mixing bowl. Mix for 30 second on low to combine, then increase speed to medium-high for 2 minutes. Pour batter into prepared pan and bake for 26-33 minutes. Remove from oven and allow to cool for ten minutes.
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While cake is cooling, add pudding mix and cinnamon to milk in a large measuring cup and whisk together well. Allow pudding mix to thicken slightly, about 3 minutes or so.
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Poke holes in the cake using the handle of a wooden spoon. We made large holes rather far apart, you can space them closer together if you want more pudding disbursed. Pour pudding carefully into each hole. When each hole is full (you will have pudding left over), spread any excess pudding that is already on the cake evenly across the top. Chill both the cake and the leftover pudding separately for about two hours.
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Remove cake from the refrigerator and spread the remaining pudding over the top of the cake.
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Stir the whipped topping and drop it in dollops onto the top of the cake. Carefully spread it over the cake. Keep refrigerated when not being served.
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* Can substitute vanilla or french vanilla for white chocolate pudding.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.