Pumpkin Butter Pecan Poke Cake
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Pumpkin Butter Pecan Poke Cake! A luscious fall poke cake drenched in a sweetened condensed milk, caramel sauce and pumpkin pudding, topped off with fluffy clouds of whipped cream, buttery toffee bits and pecans. It’s AMAZING!
This poke cake is perfect for Thanksgiving, Christmas and fall baking! More butter pecan? Check out these Butter Pecan Chocolate Chip Cookies as well!
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Pumpkin desserts are the best! I don’t know about you, but I’ve been sampling ‘oh so many‘ sweets! Especially the pumpkin ones! And, I’m in love with this Poke Cake loaded with pumpkin and butter pecan flavors!
This sweet and lush pumpkin and butter pecan cake is so moist, it literally melts in your mouth. Watch out for *roll-your-eyes-with-satisfaction* flavors, like Violet Beauregarde. Remember that gum-chewing American girl in ‘Willy Wonka & the Chocolate Factory‘? She snatches the new type of gum he is working on that doubles as a filling three-course meal! Big trouble happens in that last course.
Drum Roll…Here comes the pumpkin butter pecan cake!! Now, the nutty pecans!! Mmmmm…O and guess what’s coming up?? The buttery toffee and now…the last finishing touch….the whipped cream!
Hopefully, you don’t get the great pumpkin effect from this, like she did as a very large blueberry. A very large pumpkin, hmm? Scary!
Why is a Poke Cake called Poke Cake?
Poke cake is called Poke cake because it’s a cake recipe that has holes poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid like pudding, jello or sweetened condensed milk is poured over the baked cake to soak into the holes, then topped with whipped cream type frosting!
Poke cakes are known for being incredibly moist and delicious! They are so fun to make and eat, especially this one!
More Pumpkin Love!
- Pumpkin Magic Custard Cake
- “CopyCat” Starbucks Pumpkin Pound Cake
- Amish Country Pumpkin Custard Pie
- Pumpkin Lasagna Dessert
Ingredients You Need
- 1 box Butter Pecan cake mix
- 14 oz Pumpkin Puree
- 1 teaspoon Pumpkin Pie spice
- 14 oz can fat-free sweetened condensed milk or full flavor
- Caramel Ice Cream Topping or Salted Caramel Topping approx ½ to 1 cup – depending on your preference
- 1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
- 1 ½ cups Almond Milk (or your choice of milk)
- 8 oz tub Cool Whip
- ¼ cup Heath English Toffee Bits
- ¼ cup Pecans, chopped
How to Make Pumpkin Butter Pecan Poke Cake
- Heat oven to 350°. *Spray a 9×9 pan with non-stick spray.
- In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
- Spread batter into pan. (Batter will be thick and it won’t seem like you will have enough batter, but it does raise.)
- Bake 30-40 minutes until a toothpick inserted comes out clean.
- Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
- Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
- Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don’t go overboard, a little goes a long way.
- Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
- Pour pudding over sweetened condensed milk and caramel layer of cake spreading evenly on top of the cake and refrigerate for 30 minutes.
- Spread the Cool Whip over the top of cake.
- Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
- Refrigerate for 4 hours, or overnight.
- Store cake loosely covered in refrigerator.
Cake Options
- The more you let the sweetened condensed milk, caramel and pudding soak in the cake, the better. OMG!!
- This cake is best in a 9×9 pan. However, if you want to make this for a larger group and want to make this in a 9×13 pan double the recipe; because if you don’t, the cake will only be about 1 – ½ inches high.
Storing Pumpkin Butter Pecan Poke Cake
- Refrigerate this cake for 4 hours, or overnight. Store cake loosely covered in refrigerator.
Just serve this for Thanksgiving, but I’ll warn you, there won’t be any left, but if for some chance, there is, it won’t stay around long. Here’s the recipe for Pumpkin Butter Pecan Poke Cake!! You will enjoy it immensely!
More Pumpkin Goodies You Might Wanna Schmooze Just ‘Cuz…
Pumpkin Butter Pecan Poke Cake! It's Insane!
Ingredients
- 1 box Butter Pecan cake mix
- 14 oz Pumpkin Puree
- 1 tsp Pumpkin Pie spice
- 14 oz can fat-free sweetened condensed milk or full flavor
- Caramel Ice Cream Topping or Salted Caramel Topping approx 1/2 to 1 cup - depending on your preference
- 1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
- 1 ½ cups Almond Milk (or your choice of milk)
- 8 oz tub Cool Whip
- ¼ cup Heath English Toffee Bits
- ¼ cup Pecans chopped
Instructions
- Heat oven to 350°. *Spray a 9x9 pan with non-stick spray.
- In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
- Spread batter into pan. (Batter will be thick and it won't seem like you will have enough batter, but it does raise.)
- Bake 30-40 minutes until a toothpick inserted comes out clean.
- Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
- Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
- Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don't go overboard, a little goes a long way.
- Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
- Pour pudding over sweetenened condensed milk and caramel layer of cake spreading evenly on top of the cake.and refrigerate for 30 minutes.
- Spread the Cool Whip over the top of cake.
- Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
- Refrigerate for 4 hours, or overnight.
- Store cake loosely covered in refrigerator.
Notes
OMG!! If you want to make this in a 9x13 pan, the cake will be 1 - 1/2 inches high, so if you want a taller cake, double the recipe, the thin option isn't as good. I think the second option is better, in my opinion or go with the 9x9 pan.
