I decided to make October 1st a reason to celebrate at our house because…well, why not?
I originally bought the ingredients to make my PUMPKIN BUNDT CAKE (because, YES!), but once the day rolled around, I decided to channel my own mother and make it into a “poke cake”. You know what that is, right? It’s when you bake a cake in a 9×12 baking dish and then right out of the oven, poke holes around it and then pour sweetened condensed milk on top. Um, yeah. My mama LOVES to make a poke cake, so I poured my bunt cake batter into a 9×12, baked it and made one too. Easy as that!
After dinner, we had a super yummy and indulgent cake to celebrate the start of one of our VERY favorite months.
Whether you make the bundt or the poke, you should make this easy and oh so yummy cake this October too! xx
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Pumpkin Spice Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 cake 1x
Description
Who doesn’t love a poke cake?! This is when you bake a cake in a 9×12 baking dish and then right out of the oven, poke holes around it and then pour something amazing down inside the holes (like in this recipe, I used sweetened condensed milk). It’s delicious, friends!
Ingredients
- 1 box of spice cake mix (or use a yellow cake mix with one tablespoon of cinnamon added to it)
- 2 (3.4 oz) boxes of instant pumpkin pudding (use instant vanilla if you can’t find these; you don’t prepare it, just use the dried mix)
- ½ cup veggie oil
- 1 cup water
- 4 eggs
- 1 cup pumpkin (I use Libby’s)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub of Cool Whip
- holiday sprinkles, optional
Instructions
- Preheat oven to 350 degrees
- Grease (I use Pam) a 9×12 baking dish.
- In mixing bowl, combine cake mix, puddings, oil, water, eggs, and pumpkin with an electric mixer.
- Pour batter into prepared pan and bake about 28 to 30 minutes or until toothpick inserted comes out clean.
- Remove from oven and immediately poke your holes across the cake (see note at bottom). Next, pour your sweetened condensed milk all over the top. I allow it to cool before topping with Cool Whip and any sprinkles. Refrigerate the cake until it’s time to eat. These cakes are best served cold.
Notes
I always use the end of a wooden spoon to poke holes across my cake. I do this right out of the oven and then pour the sweetened condensed milk on top. I allow it to cool before topping with Cool Whip (another nod to my mama!) and refrigerating until it’s time to eat. These cakes are best served cold.
kesha says
My daughter would love this! She loves all things pumpkin!
Carol says
This looks sooooo DELICIOUS!!! Like your Mama, I too love a poke cake. Have had a spice cake mix sitting out for the past week trying to decide what to make——Will be making this later toady. Thanks! We love pecan pie here also, any ideas as to how to make something like pecan pie into a poke cake?
Btw, our Trader Joes has a pumpkin kringle that is really Good!
Jaime says
were you able to find gluten free spice cake mix?
Mix and Match Mama says
No, that’s when you use a gf yellow mix and add in the one tablespoon of cinnamon instead!
Becky Powell says
Are all instant puddings GF? I have always been wondering this! I am GF and have been nervous to try them.
Mix and Match Mama says
I can’t speak for all instant puddings, so make sure you read the labels closely. You can always omit them as well and just make the cake per the box directions and proceed from there with the holes/condensed milk/topping too.
Kelly says
My daughter made this cake for our family today, and it was delicious!! Thank-you for sharing!
Mix and Match Mama says
Yay! I’m so happy your family enjoyed it too!
Carissa says
This looks so good! Maybe you could do a post sometime asking peoples’ most favorite pumpkin food/recipe and most favorite apple food/recipe and share yours too 🙂