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!
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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.
Servings: 12 slices
Calories: 301kcal