Pumpkin Poke Cake is a delightful dessert that captures the essence of fall in every bite. This cake, soft and moist, is infused with warming spices, bringing together the rich flavor of pumpkin and a creamy topping that will leave everyone craving more. Perfect for potlucks, holiday gatherings, or simply as a weekend treat, it is as enjoyable to make as it is to share.
Pumpkin Poke Cake
Ingredients
Method
- Bake the cake according to package instructions until a toothpick inserted comes out clean.
- Allow to cool for about 10 minutes.
- Poke holes in the cake using a fork or a skewer.
- In a mixing bowl, combine the sweetened condensed milk and the sugar-free syrup.
- Pour this mixture over the warm cake, ensuring it seeps deep into those holes.
- In another bowl, mix the pumpkin puree and pumpkin pie protein powder, then gently fold in the Cool Whip until well combined.
- Spread this creamy topping over the entire cake.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Why you’ll love this dish
One of the best parts about making Pumpkin Poke Cake is its simplicity. With just a few ingredients and minimal effort, you can create a stunning dessert that impresses both family and friends. This cake is also budget-friendly, making it accessible for anyone who wants to indulge without breaking the bank.
Imagine serving this cake at Thanksgiving, where it’ll be a hit alongside traditional pies. It’s an effortless way to add something special to your dessert table. And the secret poke method ensures every bite is bursting with flavor, as the cake absorbs the delicious mixture poured over it.
“This Pumpkin Poke Cake is my go-to for the holidays! It’s moist, delicious, and always the centerpiece at family gatherings!”
Preparing Pumpkin Poke Cake
Creating this Pumpkin Poke Cake is easy and straightforward. You’ll first bake the cake base according to the package instructions. After it’s baked, you’ll poke holes into it, allowing the luscious sweetened condensed milk mixture to seep in, making the cake flavor-packed and moist. Following that, you’ll whip up a dreamy topping that combines pumpkin puree, protein powder, and Cool Whip, transforming the cake into a decadent dessert.
What you’ll need
To achieve the perfect Pumpkin Poke Cake, gather these ingredients:
- 1 box of cake mix (any flavor, though yellow or spice works best)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Skinny Mixes sugar-free syrup
- 1/2 cup vegan BioSteel pumpkin pie protein powder
- 1 cup pumpkin puree
- 1 container (8 oz) Cool Whip or any vegan alternative
Feel free to explore options like swapping out the cake mix for gluten-free varieties if needed or adjusting for different dietary preferences.
Directions to follow
- Bake the cake according to package instructions until a toothpick inserted comes out clean. Allow to cool for about 10 minutes.
- Poke holes in the cake using a fork or a skewer.
- In a mixing bowl, combine the sweetened condensed milk and the sugar-free syrup.
- Pour this mixture over the warm cake, ensuring it seeps deep into those holes.
- In another bowl, mix the pumpkin puree and pumpkin pie protein powder, then gently fold in the Cool Whip until well combined.
- Spread this creamy topping over the entire cake.
- Chill in the refrigerator for at least 2 hours before serving.
Best ways to enjoy it
To serve your Pumpkin Poke Cake, slice it into squares and garnish with a sprinkle of cinnamon or a dollop of extra Cool Whip for added flair. For a special twist, consider drizzling caramel sauce on top or even adding chopped pecans for crunch. Pair it with a scoop of vanilla ice cream for an indulgent dessert experience.
Storage and reheating tips
To keep your Pumpkin Poke Cake fresh, store any leftovers in an airtight container in the refrigerator. This cake can last up to five days, maintaining its delightful taste and texture. If you’re looking to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to three months. When you’re ready to enjoy a slice, let it thaw overnight in the refrigerator.
Helpful cooking tips
For the best results, ensure your cake is completely cooled before poking. This ensures the liquid mixture absorbs efficiently into the cake. If you’re looking to reduce calories even further, consider using a low-fat Cool Whip or less of the syrup. Additionally, it’s important to mix the pumpkin puree with the protein powder well before folding in the Cool Whip to avoid lumps.
Recipe variations
Feel free to get creative with your Pumpkin Poke Cake! Consider adding a spice cake mix for an added punch of flavor. You can also mix in chocolate chips or nuts for additional texture. For a dairy-free option, use coconut whipped cream instead of Cool Whip, or explore different flavored syrups to adjust the sweetness to your liking.
FAQs
How long does it take to prepare Pumpkin Poke Cake?
Preparation, including baking time, usually takes about 1 hour. Don’t forget to add the chilling time of 2 hours before serving!
Can I use a different type of protein powder?
Absolutely! You can substitute the vegan protein powder with any flavor or type you prefer, including whey or a plant-based option.
What if I don’t have sweetened condensed milk?
You can make a quick substitute by mixing evaporated milk with sugar until dissolved and slightly thickened.
Indulging in Pumpkin Poke Cake brings warmth and joy to any gathering. It’s not just a dessert; it’s an experience that invites you to gather around the table. Dive into this fall-inspired treat today, and don’t forget to explore our other delicious recipes!
For more inspiration, check out our protein-packed recipes like Protein Muffins or delight in a Cloud Cake Recipe.
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Pumpkin Poke Cake
Ingredients
Method
- Bake the cake according to package instructions until a toothpick inserted comes out clean.
- Allow to cool for about 10 minutes.
- Poke holes in the cake using a fork or a skewer.
- In a mixing bowl, combine the sweetened condensed milk and the sugar-free syrup.
- Pour this mixture over the warm cake, ensuring it seeps deep into those holes.
- In another bowl, mix the pumpkin puree and pumpkin pie protein powder, then gently fold in the Cool Whip until well combined.
- Spread this creamy topping over the entire cake.
- Chill in the refrigerator for at least 2 hours before serving.