Pumpkin Butterscotch Poke Cake
PUMPKIN BUTTERSCOTCH POKE CAKE
Pumpkin butterscotch poke cake is one of our favorite fall desserts. Picture this: you’re ready for some dessert but you can’t decide between pumpkin pie, pumpkin cake or pudding. Well, with this dessert, you don’t have to! It combines all three into one dense, moist, flavorful pumpkin-palooza! I love this dessert because it is so effortless. There are only 6 ingredients needed to make this dessert. You can easily whip it up before your friends and family come over, or you can make it the day before. You don’t even need to bust out a mixer for this because it is that easy! I also love this pumpkin butterscotch poke cake because it can feed a lot of people. Traditional pumpkin pie seems to only feed a few people and you usually need more than one. If you make this cake in a 9×13 pan, it can feed everyone.
Poke cake tips:
You can make this cake in either an 8×8 or 9×13 pan. It all depends on: how many people you are feeding and how thick you like your dessert. I like making mine in an 8×8 pan because we like the thickness and it has more of a pie consistency rather than a cake consistency. It tastes just as great in a 9×13 pan. It will be more cake-like in the bigger pan but will still have all the great flavor.
- Make sure you cool the cake completely before adding the pudding. It makes it easier to poke the holes in the cake and it helps the pudding absorb into the cake.
- You can put as much or as little whipped topping on top as you’d like. My husband loves his whipped topping so I put quite a bit on top.
You could also add candies on top of the whipped topping. Sometimes we like to add a little extra sweetness and put butterscotch chips on top. You can also do toffee bits, caramel bits or m&m’s. All would be outstanding!
Another piece of randomness: it turns out, none of my wooden spoons have a round handle. They are all flat and oval at the bottom. What did I do you ask? I used the knife sharpener in my knife block, you know that round sword looking thing that no one ever uses? It is perfectly round and the perfect tool for this job! Now I have a use for the thing since I’ve never used it to actually sharpen knives 😀
- 1 box yellow cake mix just the cake, none of the other ingredients
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 3.4 oz box instant butterscotch pudding plus milk
- 1 container whipped topping
- 1 TBSP vanilla extract
- 1 TBSP pumpkin pie spice
- Preheat oven to 350 degrees
- In a mixing bowl, combine the yellow cake mix, pumpkin puree, pumpkin pie spice and vanilla until smooth (batter will look thick)
- Transfer the mix to either an 8x8 greased pan or a 9x13 greased pan and spread evenly.
- Bake 28-33 minutes if using a 9x13 pan and 30-35 minutes of using an 8x8 pan. You’ll know it’s done by inserting a toothpick into the middle of the cake and it comes out clean.
- Let the cake cool completely.
- When the cake is cool, poke several holes in the top with a wooden spoon handle. Be careful not to go too far down. I would say a little more than half way would be perfect.
- In a small bowl, mix the butterscotch pudding with the amount of milk it takes (usually its 2 cups). When it’s all mixed, quickly pour it over the cake, making sure it gets into all the holes. Cover the pan with foil and refrigerate at least an hour before putting whipped topping on top.
- Optional: add candies to the top after putting on the whipped cream ????