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Pumpkin Pie Poke Cake
This delicious fall pumpkin pie poke cake is not only easy to make with a boxed cake mix, but tastes just like you are biting into a yummy pumpkin pie!
5
from 1 vote
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Course:
Dessert, Desserts
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Assembly:
10
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
12
slices
Calories:
301
kcal
Author:
Amanda
Equipment
hand mixer
9x13 baking pan
mixing bowls
spatula
mixing cups and spoons
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 9x13 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.
Notes
Store in an air tight container in the fridge for up to 1 week.
Nutrition
Serving:
1
piece of cake
|
Calories:
301
kcal
|
Carbohydrates:
55
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
13
mg
|
Sodium:
442
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
165
IU
|
Calcium:
227
mg
|
Iron:
1
mg