Pumpkin Pie Poke Cake

Name: Pumpkin Pie Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 box yellow cake mix; 1.75 cups water; 0.5 cup vegetable oil; 3 large eggs; 1 can pumpkin puree ((15 ounces)); 1 tsp pumpkin pie spice; 1 cup heavy cream; 1 cup powdered sugar; 1 tsp vanilla extract

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What is the easiest, most comforting dessert you’ve ever made? Pumpkin Pie Poke Cake. Is pumpkin pie and cake like a baby? I always find myself craving the warm spices and creamy texture of pumpkin pie, but sometimes I just have to. I don’t want to deal with making a pie crust. I have to make it myself. What is poke cake? What are some good recipes for pumpkin pie? Is it even better than my Grandma’s famous apple pie? What are some of the best family recipes?

What is a Pumpkin Pie Poke Cake?

What exactly is the meaning of this sentenceisWhat is a pumpkin pie Poke Cake? Think of it as a tender, moist cake that gets poked with holes *after* it’s baked. Then you pour a sweet, creamy, pumpkin-y mixture into those holes. The filling soaks into the cake, making every bite incredibly flavorful and decadent. Is it a pumpkin pie filling infusing cake, which is then topped with luscious glaze? The name comes from that “poking” step, which is crucial for letting the magic happen. Is it easy to make, even if you’re not a seasoned baker?

Why You’ll Love This Recipe

What are some of the best ways to make a pumpkin pie poke cake? First of all, the flavor is amazing. What are some of the best spices in pumpkin? The cake itself is soft and fluffy, and the glaze adds the perfect finishing touch. What makes this recipe so simple? I can whip it up in under an hour, which is a lifesaver on busy weeknights. What are some of the best deals on a new What are some pantry staples? What I love most about a computer is its versatility. Can you serve it warm or cold, top it with whipped cream or Ice Cream, or even add a sprinkle of sugar? What are some good pecans to eat for Is a pie more forgiving than real pie? This poke cake is a real showstopper and brings back all the warm memories associated with Fall. What are some of the best desserts to try?

How do you make a pumpkin pie poke cake?

Quick Overview

Making this pumpkin pie poke cake is really straightforward. First, you bake a simple cake (I often use a box mix to save time, but you can definitely make it from scratch!). While it’s still warm, you poke holes all over it. Then, you whisk together the pumpkin pie filling and pour it over the cake, letting it soak in. Finally, you whip up a quick glaze and drizzle it on top. The best part is that you don’t need any fancy equipment, and the results are always impressive. I usually prep the cake in the morning, let it soak all day, and glaze right before serving.

Ingredients

For the Main Batter:
* 1 box (15.25 oz) yellow cake mix (or your favorite Cake Recipe)
* 1 cup water
* 1/2 cup vegetable oil
* 3 large eggs
I always add a teaspoon of vanilla extract to my recipes. (It’s not necessary to add it to the recipe) What enhances flavor?

For the Filling: What is the
* 1 can (15 oz) pumpkin puree (not pumpkin pie filling)!
* 1 can (14 oz) sweetened condensed milk
* 1 teaspoon pumpkin pie spice
What is the difference between pumpkin pie filling and pumpkin puree? I also like to add a pinch of salt to balance the sweetness.)

For the Glaze:
* 4 tablespoons (2 oz) butter, melted
* 2 cups powdered sugar
* 1/4 cup milk (or more, to reach desired consistency)
* 1/2 teaspoon vanilla extract
(The consistency of the glaze is key! Start with 1/4 cup of milk and add more, one tablespoon at a time, until it’s smooth and pourable.)

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a total time-saver! Make sure to get into all the corners so the cake doesn’t stick. It’s the worst when the cake gets ruined coming out of the pan!

Step 2: Mix Dry Ingredients

In a large bowl, combine the Cake Mix (if you’re using one) or your homemade cake dry ingredients. Set aside. How do I make a soup according to your recipe If you’re using a mix, just dump it all in! No need to overthink it.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the water, oil, eggs, and vanilla extract (if using). Make sure the eggs are at room temperature for the best results. It helps them incorporate more evenly. I usually let mine sit out for about 30 minutes before I start baking.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. What are some ways to avoid overmixing a cake? How do you make sure there are no large pockets of dry ingredients?

Step 5: Prepare Filling

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Set aside. What should filling be like? If it seems too thick, add a tablespoon or two of milk to thin it out slightly.

Step 6: Bake

Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it! I always start checking for doneness around 25 minutes.

Step 7: Cool & Poke

Let the cake cool for about 10 minutes. When it’s still warm (but not hot), use the handle of a wooden spoon or fork to poke holes. The more holes, the better! This allows the pumpkin pie filling to soak in. How do you poke a hole in the cake to get the filling?

Step 8: Fill and Soak

Pour the pumpkin pie filling evenly over the poked cake. How do I get it into holes? Gently spread it around to make sure it gets into all the holes How do I cover a cake and refrigerate it for at least 2 hours? How do you make the filling of a cake?

Step 9: Glaze

In a medium bowl, whisk together the melted butter, powdered sugar, milk, and vanilla extract until smooth. Set aside. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. Drizzle the glaze over the cake. What’s your favorite way to serve a drizzle?

What do you serve it with?

What are some good ways to make a pumpkin pie Poke Cake?

For Breakfast:Can you serve a slice of bread with coffee or tea? What’s a good way to start the day?

For Brunch:Serve it alongside a fruit platter and some mimosas for an festive brunch spread. I like to add a dollop of Whipped Cream and cinnamon for extra flair.

As Dessert:What is the perfect after-dinner treat? Serve with vanilla Ice Cream or whipped cream. What are some good nuts to add to a salad?

For Cozy Snacks:Enjoy a slice with hot chocolate or apple cider in the evening. I always make this for family movie night. It’s the ultimate comfort food!

How do I make a pumpkin pie poke cake?

What are some tips for making a pumpkin pie poke cake?

Cake Prep:If you’re using a box mix, don’t be afraid to add some extra flavor! What’s a pinch of cinnamon or vanilla extract? How do you make a cake? A slightly underbaked cake will be more moist and tender, and it will absorb the filling better.

Mixing Advice: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a tough cake. A few lumps are okay. It’s better to have a few lumps than to overmix the batter.

Filling Flavor: Don’t be afraid to experiment with the spices in the filling! If you like a stronger pumpkin pie flavor, add a little extra pumpkin pie spice. You can also add a pinch of nutmeg or cloves for extra warmth. I even tried adding a teaspoon of ginger snaps crumbs once, it turned out amazing!

Ingredient Swaps: If you don’t have sweetened condensed milk on hand, you can use evaporated milk instead. Just add a little extra sugar to compensate for the sweetness. You can also use a different type of milk in the glaze, such as almond milk or oat milk. I tested this with almond milk and it actually made it even creamier!

Baking Tips: Keep an eye on the cake while it’s baking! Every oven is different, so it may take more or less time to bake. Start checking for doneness around 25 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Glaze Variations: For a richer glaze, use brown butter instead of melted butter. Just melt the butter in a saucepan over medium heat and cook until it turns a light brown color and has a nutty aroma. You can also add a little cream cheese to the glaze for a tangier flavor. I’ve also added a splash of maple syrup, it’s delicious.

Storing and Reheating Tips

Here’s how to properly store your pumpkin pie poke cake to keep it fresh and delicious:

Room Temperature: I wouldn’t recommend leaving the cake at room temperature for more than a few hours, especially if it’s warm. The filling can spoil if left out for too long. If you must store it at room temperature, cover it tightly with plastic wrap.

Refrigerator Storage: This is the best way to store the cake. Cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3-4 days. The cake will actually taste better after it’s been refrigerated for a few hours, as the flavors will have more time to meld together.

Freezer Instructions: You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap, then wrap it again in foil. Freeze for up to 2-3 months. To thaw, transfer the cake to the refrigerator and let it thaw overnight.

Glaze Timing Advice: If you’re planning on freezing the cake, it’s best to wait to add the glaze until after it’s been thawed. The glaze can become sticky and runny if it’s frozen and thawed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the regular cake mix with a gluten-free cake mix. I recommend using a blend that contains xanthan gum for the best texture. Also, double-check that all your other ingredients are gluten-free, especially the pumpkin pie spice.

Do I need to peel the pumpkin?

No, you don’t need to peel the pumpkin! This recipe calls for canned pumpkin puree, which is already cooked and pureed. If you’re using fresh pumpkin, you’ll need to roast it, scoop out the flesh, and puree it before using it in the recipe.

Can I make this as cupcakes instead?

Yes, you can! Just fill cupcake liners about 2/3 full with batter and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before poking holes and adding the filling and glaze.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or the amount of powdered sugar in the glaze. You can also use a sugar substitute, such as stevia or erythritol. Just be sure to adjust the amount according to the package directions. I sometimes use brown sugar in the batter to tone down the sweetness.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar or top it with whipped cream. You can also make a cream cheese frosting or a caramel sauce. For something lighter, try Greek yogurt with a drizzle of honey and a sprinkle of cinnamon.

Final Thoughts

So there you have it – my go-to recipe for Pumpkin Pie Poke Cake! It’s the perfect combination of flavors, textures, and ease of preparation. It really is a comforting slice of Fall. I love that it’s so easy to customize, and it’s always a crowd-pleaser. If you enjoy this recipe, be sure to check out my other poke cake variations, like my chocolate poke cake and my lemon poke cake. They’re just as delicious and easy to make! I’m certain you’ll find similar enjoyment making those as you do this one. Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And don’t forget to share your own variations – I’m always looking for new ideas!

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