Easy Pumpkin Pie Poke Cake
This easy Pumpkin Pie Poke Cake begins with white cake mix, pumpkin puree, pumpkin spices and is finished with a pumpkin cream filling, Eagle Brand® Sweetened Condensed Milk, and a homemade cream cheese frosting. It’s an easy poke cake recipe that’s full of fall flavors!
Servings: 12 -15 slices
Ingredients
Pumpkin Cake:
- 1 box white cake mix (15.25 oz)
- 1/2 cup vegetable oil (or canola oil)
- 1/2 cup water
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice (optional)
- 2 tsp vanilla extract
- 1 14oz can Eagle Brand® Sweetened Condensed Milk
Pumpkin Cream Filling:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 Tbsp Eagle Brand® Sweetened Condensed Milk
- 3-4 Tbsp pumpkin puree (depends upon how much pumpkin flavor you want)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Cream Cheese Whipped Cream Frosting:
- 2 cups whipped cream (reserved from the pumpkin cream filling)
- 8 oz cream cheese, cubed and at room temperature
- 1/4 cup powdered sugar
Toppings:
- 1 cup pecans, roughly chopped (optional)
Instructions
Cake
- Preheat oven to 350 degrees and grease a 13x9 baking dish.
- In a bowl, mix white cake mix, vegetable oil, water, and eggs together.
- Once combined, add in pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, allspice and vanilla extract. Mix until combined.
- Pour the batter into the prepared baking dish, spreading in an even layer.
- Bake for 25-28 minutes, or until a cake tester comes out clean.
- Allow to cool for 10 minutes.
- Using the back of a wooden spoon, poke holes into your cake, only poking about half way down.
- Reserve 2 Tbsp of Eagle Brand® Sweetened Condensed Milk (you will use this in the pumpkin cream filling).
- Pour the remaining Eagle Brand® Sweetened Condensed Milk all over the holes of the cake. Set the cake aside.
Pumpkin Cream Filling
- With a standing mixer or a hand mixer, whip heavy whipping cream on medium speed until soft peaks form.
- Add in powdered sugar and vanilla extract, whipping until it is the consistency of whipped cream.
- Spoon half of the whipped cream into a separate bowl. (Reserve the remaining whipped cream for the Cream Cheese Whipped Cream Frosting.)
- Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream.
- Once combined, spread the filling over the cake and into the holes.
Cream Cheese Whipped Cream Frosting
- Using your standing mixer or hand mixer again, whip the remaining whipped cream and the powdered sugar with the cubed cream cheese (putting the cream cheese cubes in a little at a time, whipping after each addition).
- Once everything is combined together, spread the cream cheese frosting over the pumpkin filling.
- Sprinkle with chopped pecans, if desired.
- Place in the fridge for at least 2-4 hours before serving.
- Enjoy! Store leftovers in the fridge.