Description
A moist pumpkin cake soaked in a sweet cream cheese mixture, perfect for fall.
Ingredients
Scale
- 1 (15.25 ounce) package spice cake mix
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
- In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely in the pan.
- Once cooled, spread the thawed whipped topping over the cream cheese layer.
- Chill the cake for at least 2 hours before serving.
Notes
- For an extra festive touch, sprinkle with cinnamon or chopped pecans before serving.
- Ensure your cream cheese and butter are fully softened for a smooth mixture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cake, poke cake, fall dessert, spice cake, cream cheese frosting, easy dessert, holiday baking