This easy Pumpkin Poke Cake tastes like pumpkin pie in cake form! The spice from the moist cake combined with the pumpkin filling makes this the perfect autumn cake!
Preheat the oven to 350°F. Prepare the cake mix and bake per the directions on the back of the box.
When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
In a large bowl, whisk together the pudding mix and milk until smooth. Add the pumpkin puree and whisk again until smooth.
Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes.
Place in the fridge for 2 hours to set. After the two hours, spread the whipped topping on top of the cake and place it in the fridge again for 2 hours or longer to set.
When ready to serve, add heath bits and caramel sauce for garnish.
Slice and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The other ingredients you need to make the cake may change from brand to brand. Always use whatever oil, eggs and water your cake box recommends
This would still be good with vanilla or yellow cake mix. If using, I would put 1 tablespoon pumpkin pie spice in the cake mix.
Must be kept refrigerated. Keeps in the fridge for up to 5 days, freeze for up to 3 months.