Pumpkin Pie Poke Cake


pumpkin pie poke cake

Repin It Here

I love making Poke Cakes because it ensures that the middle will be moist and creamy (my favorite kind of cake). This Pumpkin Pie cake tastes just like Pumpkin Pie and it extremely delicious. This is a good snack for the kids. Just make sure you make enough because it won’t last long! ;-)

Pumpkin Pie Poke Cake

INGREDIENTS:

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed 3

DIRECTIONS:

  1. Bake cake in 13×9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake. 5
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.  4
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.  2
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.

Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed

Instructions

  1. Bake cake in 13x9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake.
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.
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