Pumpkin Patch Poke Cake is a delightful dessert that brings the flavors of fall right to your table. This cake is not only moist and delicious, but it also features a fun, pumpkin-themed design. It’s perfect for autumn gatherings, family celebrations, and Halloween parties. With its creamy topping and sweet hints of pumpkin, it’s sure to be a hit with family and friends!
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Why Make This Recipe
There are many reasons to make Pumpkin Patch Poke Cake. First, it’s simple to prepare, using a box cake mix and easy-to-find ingredients. Second, it’s a fun dessert that adds a festive touch to any occasion. The poke cake method allows the sweetened condensed milk to soak into the cake, making it extra moist and flavorful. Finally, decorating it like a cute pumpkin patch makes it visually appealing and a joy to serve!
How to Make Pumpkin Patch Poke Cake
Ingredients
- 1 box spice cake mix (plus ingredients required on the box)
- 1 can (15 ounces) pumpkin purée
- 1 can (14 ounces) sweetened condensed milk
- 1 tub (8 ounces) whipped topping (Cool Whip)
- 1/2 cup caramel sauce
- 1 teaspoon pumpkin pie spice
- 1/4 cup crushed graham crackers (for garnish)
- Pumpkin candy or candy corn (for decoration)
Directions
- Preheat the oven and prepare the spice cake mix according to the box instructions, adding the pumpkin purée into the mix.
- Bake in a 9 by 13 inch pan as directed. Let the cake cool slightly.
- Once the cake is warm but not hot, use the back of a wooden spoon to poke holes throughout the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Refrigerate for at least 1 hour.
- After the cake has chilled, spread the whipped topping evenly over the surface.
- Drizzle the caramel sauce over the topping and sprinkle with pumpkin pie spice.
- Add crushed graham crackers for texture.
- Place pumpkin candies or candy corn on top to create a pumpkin patch design.
- Slice and serve.
How to Serve Pumpkin Patch Poke Cake
Serve Pumpkin Patch Poke Cake chilled for the best taste. You can slice it into squares and serve it on dessert plates. This cake is great on its own, but you can also enjoy it with a scoop of vanilla ice cream for an extra treat.
How to Store Pumpkin Patch Poke Cake
Store any leftover Pumpkin Patch Poke Cake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. This cake is best enjoyed within 3 to 5 days for maximum freshness.
Tips to Make Pumpkin Patch Poke Cake
- Make sure to poke holes in the cake while it is still warm, as this helps the sweetened condensed milk soak in better.
- Let the cake chill for at least an hour to allow it to set properly before adding the toppings.
- Feel free to adjust the amount of caramel sauce and pumpkin pie spice to suit your taste preferences.
Variation
You can make this cake even more special by adding chopped pecans or walnuts to the whipped topping for added crunch. You can also try using chocolate cake mix instead of spice cake mix for a delicious twist!
FAQs
1. Can I use homemade pumpkin purée instead of canned?
Yes, you can use homemade pumpkin purée! Just ensure it’s cooked down and not too watery.
2. Can I make this cake in advance?
Absolutely! You can make it a day before your event and store it in the refrigerator.
3. What can I use instead of Cool Whip?
If you prefer, you can make your own whipped cream using heavy cream and sugar. This will give the cake a fresh taste!
Enjoy making this Pumpkin Patch Poke Cake! It’s easy, fun, and delicious—perfect for celebrating the fall season.
Pumpkin Patch Poke Cake
Ingredients
Cake Ingredients
- 1 box spice cake mix Plus ingredients required on the box
- 15 ounces pumpkin purée Canned
- 14 ounces sweetened condensed milk Canned
- 8 ounces whipped topping (Cool Whip)
- ½ cup caramel sauce
- 1 teaspoon pumpkin pie spice
- ¼ cup crushed graham crackers For garnish
- Pumpkin candy or candy corn For decoration
Instructions
Preparation
- Preheat the oven and prepare the spice cake mix according to the box instructions, adding the pumpkin purée into the mix.
- Bake in a 9 by 13 inch pan as directed. Let the cake cool slightly.
Poking and Soaking
- Once the cake is warm but not hot, use the back of a wooden spoon to poke holes throughout the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Refrigerate for at least 1 hour.
Toppings
- After the cake has chilled, spread the whipped topping evenly over the surface.
- Drizzle the caramel sauce over the topping and sprinkle with pumpkin pie spice.
- Add crushed graham crackers for texture.
- Place pumpkin candies or candy corn on top to create a pumpkin patch design.
Serving
- Serve Pumpkin Patch Poke Cake chilled for the best taste.
- Slice it into squares and serve on dessert plates.
