Pumpkin Pie Poke Cake
Pumpkin Pie Poke Cake is a delicious pumpkin cake, soaked in a pumpkin spice sweetened condensed milk, and topped with a whipped cream cheese frosting.
Ingredients
Instructions
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Continue Reading at Togetherasfamily →Chef's Notes
Make sure the cream cheese is softened so that there are no lumps in the frosting. Unwrap the bar of cream cheese and put it on a microwave-safe plate. Microwave for about 25 seconds to get it nice and soft.
Plan ahead and read the recipe ahead so you can make sure that you have time for the fridge time that this cake needs.
In the original sponsored post recipe, it called for the Pumpkin Pie Spice coffee creamer. You can use that instead of the heavy whipping cream in the filling (sweetened condensed milk mixture) and add 1 tablespoon of it to the frosting. It just adds some extra flavor but it's totally not necessary. I wanted to add this note about it for those that have made the original recipe.
The original recipe also said to poke the cake with the end of the wooden spoon. I have found that this creates holes that are too big. So you end up with big globs of sweetened condensed milk rather than the entire cake being soaked in it. For best results, use a fork.
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Reviews from the Original Source
Shari
I am trying grain free and sugar free by using truvia in both forms, granular and powdered (use grinder)! I am going to try using coconut flour, of course when replacing ap flour with coconut flour, you have to change recipe a little (more moisture). Keep you posted on the outcome. Sounds like a scrumptious cake!
Should I use unsalted butter?
Did you make this recipe?
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