Pumpkin Spice Cake

I'm excited to share another Pumpkin recipe with you today!
I don't know about you, but the months of October & November are filled with pumpkin, pumpkin & more pumpkin! 
Once December hits, I switch to Peppermint everything! But for now, I am sticking with pumpkin!
I made this cake twice in 3 weeks because it is such a hit! 
It's a Pumpkin Spice Cake...but it's more than that...it's a Poke Cake which means it is filled with caramel & other goodies! My favorite part might be the crushed gingersnaps on top! 
Here is what you need:
 - 1 package of Spice Cake Mix (plus the oil, water & eggs needed according to package directions)
- 1/2 cup canned pumpkin
-  1/2 cup Sweetened Condensed milk (I used one that was caramel flavored...you can use regular & then add caramel if you want)
- 1 (3.4oz) package of instant vanilla pudding
- 1 teaspoon pumpkin pie spice
-  1 container of Cool Whip
- 1/4 cup powdered sugar
- 1 cup milk
- 1 cup crushed gingersnaps (about 10-12 cookies)
- Caramel Sauce

Prepare Spice Cake according to package directions, but add the 1/2 cup of canned pumpkin to cake mix:
 Mix together & pour into a 9x13 baking dish (I spray with Pam)
 Bake according to package directions.
 Once cake is out of the oven, use a plastic/wooden spoon handle to poke holes in the warm cake:
 I make the holes about an inch or so apart:
It's time for the sweetened condensed milk! This is the one I use, but you can use regular (the caramel one is seasonal)
  Then, take the sweetened condensed milk and pour about 1/2 over the cake:
 Spread over the cake with a spoon or spatula:
 Now put the cake in your fridge for 1-2 hours:
Once your cake is cooled, it's time to make the topping!
n a large bowl add the dry pudding mix, confectioners sugar and milk. 

Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using a off set spatula or knife spread the whipped topping frosting evenly over the top of the cake. - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.2Shkm2ZV.dpuf
 In a bowl, add the dry pudding mix, 1/4 cup powdered sugar, 1 teaspoon of pumpkin pie spice & 1 cup milk:
In a large bowl add the dry pudding mix, confectioners sugar and milk. - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.2Shkm2ZV.dpuf
 Mix together with electric mixer/kitchen aid.
Once the mixture thickens up, add the tub of cool whip & fold it in.

Spread the topping onto your cake:
Now it's time to crush your gingersnaps. Add 10-15 into a ziplock.
 Use a rolling pin to crush them:
I keep my cake in the fridge until I am ready to serve it. 
 When you are ready to serve your cake, add the crushed gingersnaps to the top of the cake:
 I also drizzle caramel topping onto the cake as well :)
 This cake is SO delicious. 
 So much flavor and super moist & gooey.
 Keep any leftover cake in the fridge covered with foil. It tastes great for several days after you make it!
This is a great cake to make the day before you need it.
I hope you love this cake as much as we do!
I have made it 2 times in the past 3 weeks...my neighbors loved it!

If you like poke cakes like this, you might also like my Better than Everything Cake 
Recipe {HERE}
This cake is full of chocolate & topped with Heath Bar! Yum!

Happy Baking! Let me know if you make my Pumpkin Spice Cake! 
It is a real crowd pleaser & perfect for Fall & Thanksgiving!


  1. This looks AMAZING. I am going to make it this weekend!!!!

  2. This looks so good! I'm pinning this one for sure!

  3. I had a pumpkin Carmel poke cake like this at a party years ago & have been trying to find a similar recipe so I can recreate it. Thank you!!!



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