Pumpkin Pie Poke Cake
You only need a few simple ingredients to whip up this super easy and tasty Pumpkin Pie Poke Cake! It’s sure to be a hit at your next Fall get together.
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Are you tired of pumpkin yet? Me neither. But this will be the last pumpkin dessert that I share with you this pumpkin season. Truth is, there is only so much pumpkin I can throw into my baking before my husband looks at me like I’ve completely lost my mind. Even if he secretly loved this Pumpkin Pie Poke cake I’m about to share with you.
How to Make Pumpkin Pie Poke Cake
Never heard of a poke cake before? That’s OK, up until a few years ago I hadn’t either. It was actually my mom who surprised me by making one for a cookout. We had no dessert to bring, and not much time to whip something up. She pulled out a white cake mix, and a box of Raspberry Jello, and declared “I’ll just make a poke cake”.
A poke cake is literally when you bake a cake, and before it cools you take a skewer or some other poking capable device, and poke holes all over it. Then you pour jello(or pudding in this case) over the cake before it sets. Top with Cool Whip and BAM–you just made a poke cake. Easy. Am I right?
Ingredients for Pumpkin Poke Cake
- 1 French Vanilla cake mix
- Ingredients to make the cake (usually water oil and eggs)
- 2 3.4ox boxes Instant Pumpkin Spice Pudding Mix
- 4 cups milk for the pudding
- 8 oz container Cool Whip
- 2 cups graham crackers crumbled
Equipment
Steps to Make a Pumpkin Pie Poke Cake
- Preheat your oven to 350 degrees, and lightly grease a 9×13 cake pan. Set it aside.
- In a large bowl, prepare the cake mix according to the directions on the box.
- Bake the vanilla cake according to the instructions on the box.
- Once the cake has fully baked, using a skewer or wooden spatula handle, poke several holes in the cake.
- Let the cake cool completely.
- Prepare the pudding mix according to the instructions on the box with the milk.
- Immediately pour the pudding mixture over the cooled cake, making sure to get the mixture into the holes.
- Cover the cake and refrigerate it until the pudding is set.
- Remove the cake from the refrigerator and frost with Cool Whip.
- Top the Cool Whip with crumbled graham crackers.
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Pumpkin Pie Poke Cake
Ingredients
- 1 French Vanilla cake mix
- Ingredients to make cake (usually water oil and eggs)
- 2 3.4ox boxes Instant Pumpkin Spice Pudding Mix
- 4 cups milk for the pudding
- 8 oz container Cool Whip
- 2 cups graham crackers crumbled
Instructions
- Preheat your oven to 350 degrees, and lightly grease a 9×13 cake pan. Set it aside.
- In a large bowl, prepare the cake mix according to the directions on the box.
- Bake the vanilla cake according to the instructions on the box.
- Once the cake has fully baked, using a skewer or wooden spatula handle, poke several holes in the cake.
- Let the cake cool completely.
- Prepare the pudding mix according to the instructions on the box with the milk.
- Immediately pour the pudding mixture over the cooled cake, making sure to get the mixture into the holes.
- Cover the cake and refrigerate it until the pudding is set.
- Remove the cake from the refrigerator and frost with Cool Whip.
- Top the Cool Whip with crumbled graham crackers.
Looks fabulous! Sharing! #MM
Kim
I always poked holes when cool, just before adding the jello.
This looks so divine!
Thanks Sherry!