Description
This Pumpkin Poke Cake is going to quickly become your new fall favorite! A delicious homemade pumpkin cake soaked in sweetened condensed milk and topped with cream cheese frosting. It’s to die for!
Ingredients
Units
Scale
Cake:
- 4 eggs
- 1 2/3 cup white sugar
- 1 cup vegetable or canola oil
- 1 can (15 oz) pumpkin purée
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg (I always use freshly grated)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (14 oz) of sweetened condensed milk
Cream Cheese Frosting:
- 1 pkg. (8 oz) softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9×13″ baking pan with a non stick cooking spray and set aside.
- In a large bowl add eggs, oil, sugar, and pumpkin purée and mix until well combined.
- Add flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt. Mix until just combined. Pour into your greased baking pan and bake for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs on it.
- Let sit for 2 to 3 minutes then using the end of a wooden spoon, poke holes over the top of the cake. Pour sweetened condensed milk over the top of the cake and put in the fridge to cool for at least an hour. Frost with cream cheese frosting.
Cream Cheese Frosting:
- Using a hand or stand mixer, beat your cream cheese and butter until smooth and creamy.
- Add vanilla and powdered sugar and mix on low until combined. Turn mixer up to medium and continue to mix until smooth and creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cakes & Cupcakes