10.19.2016

Pumpkin Poke Cake

Happy Hump Day readers!

I'm trying so hard to get back into the groove of regular blogging, but life has just been crazy!

Today, however, I do have a fun fall recipe to share with you.

I have to admit...I'm not obsessed with all things pumpkin (gasp!). I love to indulge in pumpkin bread or muffins this time of year, but I certainly wouldn't fall into the basic pumpkin-crazed category.

That being said, a few weeks ago,  I hosted a potluck happy hour with some of my old work friends, and decided to make a pumpkin treat for admittedly basic former co-worker Emily, and, it was good enough to share here. The pumpkin obsessed in the group, even all indulged in seconds.


Pumpkin Poke Cake 
(recipe credit: Something Swanky)

Ingredients
1 box yellow cake mix
14 oz pumpkin puree
1 tsp pumpkin pie spice (I didn't know what this was, but referenced this recipe)
14 oz can sweetened condensed milk
8 oz tub Cool Whip
1/2 bag Heath bits
Caramel Sundae Sauce (I opted for a salted caramel version)
Chocolate Syrup (This was my own personal addition to the recipe)

Directions
Preheat oven to 350F.

Mix together dry cake mix and pumpkin puree: Do not add additional cake ingredients listed on the box. I also added a bit of water to the batter in this step, to smooth the consistency.

Pour batter in well-greased 9x9 baking dish (I used a pretty scalloped pie dish for presentation.)

Bake at 350F for 35-45 minutes, until a toothpick inserted comes out clean.

Let cake cool completely.

Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes.

Refrigerate cake for 60 minutes to allow the condensed milk to soak into cake. (I let my cake soak overnight, as I was baking late and needed to go to bed!)

Spread the Cool Whip over the top of the cake. Drizzle caramel sauce and chocolate syrup over Cool Whip. Sprinkle Heath bits on top.

Refrigerate for 3-4 hours, or overnight. (I iced in the morning before work, so it refrigerated approximately 10 hours before serving!)

Enjoy!



Are you a pumpkin fanatic?

What are some of your favorite fall recipes?

Have a great day!

12 comments:

  1. Ohh that sounds delicious! I like some things pumpkin, but I am not as obsessed as some! I'll have to try this recipe though. :)

    ReplyDelete
    Replies
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  2. This pretty much sounds like the BEST thing ever!! Definitely trying this asap! PS- Miss ya! Hope all is well :)

    ReplyDelete
  3. I completely agree with your pumpkin feelings. Some things are ok, like cake and muffins, but I don't think I could stomach a full PSL haha

    ReplyDelete
  4. I'm not pumpkin obsessed either so hearing you so that you aren't and loved this makes me want to make it! oh, plus it looks and sounds absolutely delicious :)

    It's The Little Things

    ReplyDelete
  5. This looks delicious. I am a huge pumpkin lover. I don't go crazy but I look forward to pumpkin bread, PSL's, and Octoberfest beer all year. Maybe I will try out this recipe for Thanksgiving!

    The Lovely Latte

    ReplyDelete
  6. This looks delicious! Perfect for a fall gathering. Jess at Just Jess

    ReplyDelete
  7. I just made this! Thank you for the recipe, I know it will be a big hit tomorrow!

    ReplyDelete
  8. This is a very rich but delicious cake. My wife made this for Thanksgiving, it turned out great. It was very sweet though.
    Yee Kok Siong

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