Pumpkin Pie Poke Cake

Tips for making Pumpkin Pie Poke Cake
Plan ahead! This cake has three different steps with refrigeration time needed between all of them. This is what I do when I make it: I make the cake at night, bake it, poke holes, and soak it in the sweetened condensed milk. Cover it and put it in the fridge overnight. In the morning I make the frosting, frost the cake and sprinkle with pecans, and then cover it again and put it back in the fridge. By the time I need it that evening to serve, the cake has gotten nice and cold and the frosting has had time to thicken up.

Ingredients
Pumpkin Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
1 2/3 cups granulated sugar
1 cup canola or vegetable oil
1 can (15 oz) pure pumpkin
Filling for Poke Cake
1 can (12 oz) sweetened condensed milk
1/4 cup heavy whipping cream
1/2 teaspoon pumpkin pie spice
Whipped Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
1 bar (8 oz) cream cheese, softened
4 cups powdered sugar
2/3 cup heavy whipping cream
1/2 cup chopped pecans

Instructions
Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

Make the Pumpkin Pie Poke Cake
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and ginger. Stir with a whisk to break up clumps.

In the bowl of stand mixer, or use a bowl and a handheld blender, beat together the eggs, sugar, oil, and pure pumpkin until lighter in color and mixed well.

Pour into the prepared pan and bake for 25-30 minutes.

While the cake is baking combine the ingrediets for the filling; sweetened condensed milk, heavy whipping cream, and pumpkin pie spice.

Tweet