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Pumpkin Pie Poke Cake

A delightful dessert that combines moist pumpkin-spiced cake with creamy pudding and topped with whipped topping and graham cracker crumbs, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix
  • 1 cup canned pumpkin puree Make sure it's pure pumpkin, not pie filling.
  • 1/2 cup water
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice More spice equals more flavor!
For the Pudding Layer
  • 1 package instant vanilla pudding mix 3.4 ounces
  • 2 cups milk Feel free to use any type you love.
For Topping
  • 1 container whipped topping 8 ounces or homemade.
  • 1/2 cup crumbled graham crackers To sprinkle on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the yellow cake mix, pumpkin puree, water, eggs, and pumpkin pie spice. Mix until smooth and creamy.
  3. Pour the batter into a greased 9×13 inch pan and bake for about 30-35 minutes or until a toothpick comes out clean.
  4. Once baked, let the cake cool for about 10 minutes and poke holes all over the top using a fork.
Pudding Layer and Topping
  1. In another bowl, whisk together the instant vanilla pudding mix and milk until thick.
  2. Pour the pudding over the poked cake, letting it fill the holes.
  3. Spread the whipped topping over the pudding layer.
  4. Sprinkle the crumbled graham crackers on top.
Chill
  1. Refrigerate the cake for at least 2 hours or overnight to let flavors meld.

Notes

Don’t worry if your cake crumbles a bit while poking; it's a poke cake! You can swap the whipped topping for cream cheese frosting for a richer flavor. For extra flavor, consider adding a dash of cinnamon or nutmeg to the pudding.