Easy Pumpkin Pudding Poke Cake: The Ultimate Fall & Thanksgiving Dessert Recipe
As the vibrant colors of fall paint the landscape and a crisp chill fills the air, thoughts invariably turn to the comforting warmth of pumpkin-spiced treats. Here in Wisconsin, the transition from fall to winter is often swift and dramatic, making the anticipation for cozy gatherings and delicious holiday food even more profound. With Thanksgiving just around the corner, my kitchen has been filled with the delightful aromas of pumpkin, and I’ve been experimenting with recipes that capture the essence of the season.
That’s how this incredible Pumpkin Pudding Poke Cake came to be! I’ve always been a fan of poke cakes—their ability to deliver a burst of flavor and moisture in every bite is truly unparalleled. Combine that with the creamy indulgence of pudding, and you have a match made in dessert heaven. This recipe brings together two beloved elements into one utterly irresistible fall dessert that’s as easy to make as it is delicious to eat.
The Magic of Poke Cakes: Why We Love Them
Poke cakes are a fantastic invention for any baker, whether you’re a novice or a seasoned pro. The concept is wonderfully simple yet incredibly effective: bake a cake, poke holes in it, and then pour a liquid (like pudding, sweetened condensed milk, or gelatin) over the top. This liquid seeps into the cake, infusing it with extra flavor and, most importantly, unparalleled moisture. The result is a dessert that’s not only incredibly tender but also packed with flavor in every single bite. For this Pumpkin Pudding Poke Cake, the creamy pudding fills those tiny caverns, creating pockets of luscious goodness that elevate the entire experience.
My Busy Life and the Joy of Doctored Cake Mixes
Life has been a whirlwind these past few months! Between my primary work, managing this food blog, dedicating time to my craft blog, juggling various freelance projects, and even writing two craft books—it’s enough to make my head spin! And let’s not forget the impending task of brining a big old turkey for Thanksgiving dinner. With so much on my plate, finding ample time in the kitchen for elaborate baking has been a challenge.
This busy schedule has led me to embrace a wonderful culinary secret: “doctoring up” cake mixes. While I absolutely adore baking from scratch (and even have a fantastic pumpkin cake recipe here that I highly recommend), there’s a certain magic in transforming a simple box of cake mix into something that tastes homemade and special. It’s a fantastic shortcut that doesn’t compromise on flavor or quality, especially when you know a few tricks to enhance it.
I always keep a few boxes of cake mix in my pantry for these occasions. They’re a blank canvas, ready for creative embellishments. There’s also something deeply nostalgic about the taste of a box cake, isn’t there? It transports me back to my childhood, to simpler times and sweet memories. This Pumpkin Pudding Poke Cake is a perfect example of how you can take a pantry staple and turn it into an extraordinary dessert. My family absolutely loved it, and we’re already planning to make it a regular feature on our fall and holiday menus. I truly hope you give it a try!
Crafting Your Pumpkin Pudding Poke Cake: Step-by-Step
Creating this delightful cake is a straightforward process, designed to be enjoyable and stress-free. Let’s walk through each step to ensure your Pumpkin Pudding Poke Cake turns out perfectly.
1. Prepare the Pumpkin Spice Cake Base
The foundation of this incredible dessert starts with a simple spice cake mix, elevated with a few key additions. First, preheat your oven to 350°F (175°C) and lightly grease a 13×9 baking dish with non-stick cooking spray. In a large mixing bowl, combine your spice cake mix, a can of pumpkin puree (this is where the rich pumpkin flavor and incredible moisture come from!), three eggs, and half a cup of applesauce. The applesauce acts as a wonderful fat substitute and adds even more moisture, making the cake incredibly tender. Begin mixing on low speed for about 30 seconds, just until the ingredients are combined. Then, increase the speed to medium-high and beat for two full minutes. This ensures a smooth, well-aerated batter. Pour the batter evenly into your prepared baking dish and bake for approximately 26-33 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool for about ten minutes in the pan.
2. Whisk Together the Creamy Pudding
While your cake is cooling, prepare the creamy filling. In a large measuring cup or mixing bowl, combine the instant pudding mix (I prefer white chocolate for its subtle sweetness that complements the pumpkin, but vanilla or French vanilla are also excellent choices, as noted in the recipe card below!), two cups of cold milk, and one teaspoon of ground cinnamon. The cinnamon adds another layer of warm, inviting fall spice that pairs beautifully with the pumpkin. Whisk these ingredients together thoroughly until they are well combined and the mixture starts to thicken. Let the pudding sit for about three minutes to allow it to set slightly. This slight thickening is crucial as it prevents the pudding from completely soaking into the cake and allows it to create those delightful pockets of creamy goodness.
3. Poke and Fill the Cake
This is where the “poke” in poke cake comes in! Using the handle of a wooden spoon (or a round dowel), carefully poke holes all over the cooled cake. I opted for larger holes spaced a bit further apart to create significant pockets of pudding, but you can certainly space them closer together if you prefer a more uniform pudding distribution throughout each slice. Don’t be shy; make sure the holes go deep enough to allow the pudding to penetrate thoroughly.
Once your cake is beautifully perforated, carefully pour the prepared pudding into each hole. Take your time to ensure every hole is filled to the brim. You will likely have some pudding left over after filling all the holes. Don’t waste it! Gently spread any excess pudding that has spilled onto the cake evenly across the entire top surface.
4. Chill and Top for Perfection
Once the pudding is spread, it’s time for some patience. Chill both the cake (in its baking dish) and any remaining pudding (in a separate covered container) in the refrigerator for at least two hours. This crucial chilling period allows the pudding to fully set within the cake, creating that signature moist texture, and ensures the flavors meld beautifully. After chilling, remove the cake from the refrigerator and spread the *remaining* pudding (the portion you saved) evenly over the top of the cake. This adds another layer of creamy indulgence.
Finally, for the crowning glory, stir your whipped topping (Cool Whip Lite or freshly whipped heavy cream with powdered sugar) until smooth. Drop dollops of the whipped topping onto the top of the cake and carefully spread it to create a soft, fluffy layer. This adds a light, airy contrast to the dense, moist cake and creamy pudding. Keep the finished cake refrigerated when not being served to maintain its freshness and delightful texture.
Tips for the Best Pumpkin Pudding Poke Cake
- Don’t Overmix: When preparing the cake batter, mix until just combined, then beat for the recommended two minutes. Overmixing can lead to a tough cake.
- Even Poking: Try to space your holes somewhat evenly for consistent pudding distribution. The handle of a wooden spoon works perfectly for large holes.
- Chill Time is Key: Don’t rush the chilling process! Two hours is a minimum; longer is even better for the pudding to fully set and infuse the cake. This is critical for the “poke cake” experience.
- Quality Ingredients: While this recipe uses a cake mix shortcut, using good quality pumpkin puree and fresh milk will make a noticeable difference in flavor.
- Oven Thermometer: An inexpensive oven thermometer can be a game-changer. Ovens can be inconsistent, and knowing your oven’s true temperature ensures optimal baking.
Variations to Try
- Pudding Flavors: While white chocolate, vanilla, and French vanilla are recommended, feel free to experiment! Butterscotch or cheesecake pudding could also be interesting.
- Toppings: Beyond whipped cream, consider a sprinkle of cinnamon sugar, a dusting of nutmeg, candied pecans, a drizzle of caramel sauce, or even a light cream cheese frosting.
- Spice Level: If you love a stronger spice kick, add a pinch more cinnamon, ginger, or even a tiny bit of cloves to your cake batter or pudding.
A Perfect Dessert for Any Fall Occasion
This Pumpkin Pudding Poke Cake isn’t just a dessert; it’s a celebration of autumn flavors and the joy of simple, delicious baking. Its ease of preparation makes it an ideal candidate for busy holiday schedules, particularly for Thanksgiving, when oven space and time are often at a premium. You can prepare it ahead of time, allowing you to focus on other aspects of your holiday meal. The combination of moist pumpkin cake, creamy pudding, and light whipped topping makes for a comforting and satisfying treat that everyone will love.
We absolutely adored this cake and found it to be a wonderful addition to our fall dessert repertoire. It’s the kind of dish that garners compliments and disappears quickly from the table. Give this recipe a try; it’s sure to become a new family favorite!
Pumpkin Pudding Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 box Spice flavored cake mix
- 1 14- oz can pumpkin puree
- 3 eggs
- ½ cup applesauce the 4 ounce snack containers are perfect
- 1 3- ounce box White Chocolate instant pudding*
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 8- ounce container Cool Whip Lite OR 1 cup heavy whipping cream whipped with a tablespoon of powdered sugar
Instructions
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Preheat oven to 350 F. Spray a 13×9 baking dish with non-stick cooking spray.
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Combine cake mix, pumpkin, eggs and applesauce in a mixing bowl. Mix for 30 second on low to combine, then increase speed to medium-high for 2 minutes. Pour batter into prepared pan and bake for 26-33 minutes. Remove from oven and allow to cool for ten minutes.
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While cake is cooling, add pudding mix and cinnamon to milk in a large measuring cup and whisk together well. Allow pudding mix to thicken slightly, about 3 minutes or so.
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Poke holes in the cake using the handle of a wooden spoon. We made large holes rather far apart, you can space them closer together if you want more pudding disbursed. Pour pudding carefully into each hole. When each hole is full (you will have pudding left over), spread any excess pudding that is already on the cake evenly across the top. Chill both the cake and the leftover pudding separately for about two hours.
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Remove cake from the refrigerator and spread the remaining pudding over the top of the cake.
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Stir the whipped topping and drop it in dollops onto the top of the cake. Carefully spread it over the cake. Keep refrigerated when not being served.
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* Can substitute vanilla or french vanilla for white chocolate pudding.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.