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Poke Cake with Cream Cheese

Pumpkin Spice Poke Cake with Cream Cheese Frosting

A moist and flavorful poke cake infused with pumpkin and warm spices, topped with a creamy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Yellow cake mix Base for the cake.
  • 1 cup Canned pumpkin puree Adds moisture and flavor.
  • 1/2 cup Vegetable oil For moisture.
  • 3 large Eggs Provides structure.
  • 1 teaspoon Ground cinnamon Warm spice flavor.
  • 1 teaspoon Ground nutmeg Adds depth of flavor.
  • 1/2 teaspoon Ground ginger Adds warmth.
  • 1/4 teaspoon Ground cloves Enhances the spice profile.
  • 1 cup Water To mix with the batter.
Poke Filling Ingredients
  • 1 can Sweetened condensed milk Filling for the poke cake.
  • 1 teaspoon Vanilla extract Adds flavor to the filling.
Cream Cheese Frosting Ingredients
  • 8 oz Cream cheese, softened Base for the frosting.
  • 1/4 cup Unsalted butter, softened Adds creaminess to the frosting.
  • 1 cup Powdered sugar Sweetens the frosting.
  • 2 tablespoons Milk To adjust the consistency of the frosting.
  • 1 teaspoon Vanilla extract For flavor in the frosting.

Equipment

  • 9x13 inch baking dish
  • mixing bowls
  • whisk
  • Wooden spoon or skewer
  • electric mixer
  • toothpick

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, cinnamon, nutmeg, ginger, cloves, and water. Mix until smooth.
  3. Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check for doneness with a toothpick.
  4. Allow the cake to cool in the pan for about 10 minutes, then poke holes all over the top using the handle of a wooden spoon or a skewer.
  5. In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Pour this mixture evenly over the cake, ensuring it seeps into the holes.
  6. Let the cake cool completely to allow the flavors to meld.
  7. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until creamy.
  8. Drizzle the cream cheese frosting over the cooled cake. Chill in the refrigerator for at least an hour before serving.
  9. Cut into squares and serve. Enjoy your Pumpkin Spice Poke Cake!

Notes

This cake is perfect for fall gatherings and can be made ahead of time. Store leftovers in the refrigerator for up to 3-4 days.