Pumpkin Patch Poke Cake
A delightful pumpkin-themed cake that is moist and delicious, perfect for autumn gatherings and celebrations.
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.
Notes
Store any leftover cake in the refrigerator covered with plastic wrap or in an airtight container. Best enjoyed within 3 to 5 days for maximum freshness. Adjust caramel sauce and pumpkin pie spice to taste. Optional: add chopped pecans or walnuts for added crunch, or use chocolate cake mix instead.