Description
A delightful dessert that combines the warm flavors of pumpkin with a moist, tender cake, featuring holes poked into it to allow a sweet filling to seep in.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- ½ cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- Optional: caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, mix the wet ingredients: pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes.
- After baking, let the cake cool for 10 minutes, then poke holes all over the top with a wooden spoon handle or fork.
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely in the pan.
- Optionally, drizzle caramel sauce over the top and serve with whipped cream or cream cheese frosting.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For vegan, replace eggs with flaxseed meal or applesauce and use a vegan sweetened condensed milk alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin poke cake, dessert, fall recipe, Thanksgiving dessert