Double Pumpkin Poke Cake

Double Pumpkin Spice Poke Cake | beyondfrosting.com | #pumpkinpie #cake #pokecake

Happy October! Yesterday was my mother’s birthday and a very happy birthday she enjoyed. She told me that she drove around southern Vermont taking pictures of the foliage. That is what we New Englanders call leaf peeping. Yes, it’s a real thing. As much as I love the fall season, I don’t miss the leaf peepers. Sure, they are an essential part of the economy in our tourist town, but they also cause quite a bit of danger  by driving slowly, suddenly stopping, or parking in the middle of the road to stop and take pictures. It’s kind of a running joke where I’m from. Well, even I can appreciate a good day of leaf peeping, so I am glad you enjoyed yourself, mom!

Double Pumpkin Spice Poke Cake | beyondfrosting.com | #pumpkinpie #cake #pokecake

Now it’s time for cake. Double Pumpkin Poke Cake. It is a pumpkin spice cake soaked in pumpkin spice pudding and topped with a cinnamon maple whipped cream. I would say that I am “obsessed” with this whipped cream, but people tell me I am “obsessed” with too many things. So I am just going to tell you that it is down right amazing and you need to make it. I made it with these Brown Butter Peach Shortbread Parfaits as well. Well it is the perfect topping for this poke cake. This cake is kind of like mixing the best of both worlds; you get the taste of pumpkin pie mixed with texture of a fluffy cake.

The pudding adds an incredibly moistness to the cake, and topped with a decadent whipped cream it’s to die for. This cake is relatively easy to whip together, you just have to wait a little bit for the pudding to set. This dessert is a great way to impress your friends.

Double Pumpkin Spice Poke Cake | beyondfrosting.com | #pumpkinpie #cake #pokecake

 

 

 

 

Double Pumpkin Spice Poke Cake | beyondfrosting.com | #pumpkinpie #cake #pokecake

 

Double Pumpkin Poke Cake

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: 16 Servings

Ingredients

For the cake:
1 box Spice cake mix
1 pkg Instant pumpkin spice pudding (3.4 0z)
1 tsp Cinnamon
1/2 tsp Pumpkin pie spice
3 Large eggs
1/2 C oil
3/4 C Milk
1/2 C Sour Cream
For the pudding:
2 pkg Instant pumpkin spice pudding (3.4 0z)
4 C Milk
For the Whipped Cream:
2 C Heavy whipping cream
3 tbsp Pure maple syrup
2 tsp Cinnamon
3/4 C Health Milk Chocolate Toffee bits

Instructions

  1. Preheat oven to 350° F.
  2. Prepare the cake first. Mix all dry ingredients in your mixing bowl and mix slightly to combine.
  3. Add eggs, oil, milk and sour cream. Beat on medium speed until well combined.
  4. Bake cake for 18-22 minutes until golden brown on top.
  5. Check for doneness by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, your cake is done.
  6. Allow cake to cool for fifteen minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  7. Prepare the pudding. In a separate bowl, combine the 2 packages of instant pumpkin spice pudding and milk together. Whisk until well combined. Before the pudding sets, while it is still pourable, dump the pudding over top of the cake and spread with a spatula if necessary.
  8. Allow the pudding and cake to set in the fridge for at least an hour. In the meantime, you can prepare your whipped cream.
  9. For the homemade whipped cream, I always put my bowl and whisk attachment in the freezer for 10 minutes before making it. The added coldness helps keep the whipping cream cold while it is mixing. Using the wire whisk attachment, whip heavy cream on medium high speed for several minutes until stiff peaks form.
  10. Slowly add maple syrup one tablespoon at a time, ensuring that each tablespoon is well mixed before adding the next. Add cinnamon and mix just until combine. You can scrape down the sides of the bowl and fold it together with a spatula. Keep refrigerated until ready to serve.
  11. Top cake with cinnamon maple whipped cream and sprinkle with milk chocolate toffee bits. Serve immediately or keep refrigerated until ready to serve.

Notes

I used a 9x13" pan

http://beyondfrosting.com/2013/10/01/double-pumpkin-poke-cake/

So yeah, it’s October and it’s 30 days until Halloween and also, 30 days until my one year blogiversary! I am so excited to celebrate with you guys! In the meantime, you can celebrate with September’s top 3 posts shown below, which shouldn’t come as much of a surprise!

 

Apple Pie Lasagna

 

Pumpkin Pie Lasagna

 

Deep Fried Apple Pie Bites

Comments

  1. says

    What size cake pan did you use? Sorry if you’ve already posted it and I just didn’t see. I’ve got all the ingredients ready to go and am so excited to make this cake!

  2. says

    What size cake pan did you use? Sorry if you’ve already posted it and I just missed it. I’ve got all the ingredients ready and am so excited to make this cake!

  3. says

    I am going to make this and I have a couple of questions. I am confused by the instructions. Do I mix one package of pudding mix into the cake mix or do I bake the cake and then drizzle one package of pudding into the poked holes? Next, do I then take 2 packages of pudding and make them and then top the cake? Because if I go through the entire list of ingredients, there is one (1) package called for in the cake “ingredients” and two (2) packages called for in the pudding “ingredients”. However, in the directions it never specifically says where to put the pudding in the “cake” other than in steps 6 – 8 and I am assuming that is the 2 packages that are called for in the “pudding” portion of the recipe. And last question, out in California our stores don’t carry pumpkin pudding. I have found another recipe that uses vanilla pudding to make pumpkin pudding by adding pumpkin puree and spices to it. However, if the one box of pudding that is listed in the cake ingredients is added as a dry mix, can I add pumpkin puree to make it pumpkin flavor or will this mess the cake up? (This is why I don’t bake much, because baking is more exacting than cooking. :D) Please let me know. I am not a baker so I get confused easily.

    • Beyond Frosting says

      Hi Pam! No problem. If you have further question, shoot me an email: beyondfrosting@gmail.com and I can help with anything! Yes, this recipe needs requires 3 packages of Pumpkin Spice pudding mix. You mix on package in the cake mix first. Then in the second step, you make the 2 packets of pumpkin pudding and drizzle that over the top of the cake. I actually live in Southern California and I buy my pumpkin spice pudding at Walmart! They always have a great selection of baking products! As far as replacing the pumpkin spice pudding mix in the cake with your pureed version, I think it would greatly effect the actual recipe, because the package of pudding mix that is added to the cake mix, is the DRY mix only. So I would omit this from the recipe and add a little extra pumpkin spice seasoning to the actual cake mix. Then you can make your pumpkin spice pudding to drizzle over the top of the cake after you poke the hole. Good luck!

      • says

        Thanks for the tip for finding the pumpkin pudding. I’m going to get some this morning as I want to serve this for dessert for guests tonight. I’ll let you know how it turns out.

      • says

        I made the cake and it was beyond great! I found the pumpkin pudding at Walmart. However, I didn’t have my shopping brain in gear and did not have enough milk for the cake and the pudding, so I used egg nog for the cake and 1/2 milk and 1/2 egg nog for the pudding. I didn’t realize how fast the pudding sets, so I took it too far so that it didn’t ooze in the holes I poked in the cake. Didn’t make a bit of difference though as the cake was super dense (in a good way) and moist! I also did not have enough heavy cream for the whipped cream layer as I used too much on my mashed potatoes that I served for dinner, so I just whipped the cream and dolloped it on like I would on a pie. I’m not a fan of maple syrup so I omitted the maple syrup and cinnamon and used spiced rum and it was like dying and going to heaven!!! I like this MUCH better than plain old pumpkin pie as it has cake, soft pudding, creamy whipped cream and the toffee bits give it great crunch. Thanks for such a great recipe!

          • says

            I think the egg nog added another great note of spice. You could taste it but it wasn’t overpowering. I’ve got visitors coming tonight and I still have 1/2 a cake left, so you KNOW what we’re having for dessert! Thanks again!

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