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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Poke Cake Recipe

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This recipe for Pumpkin Poke Cake is from Wheeldon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
14 oz. pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp. pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Directions:
Directions:
1.Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
2.Pour batter into a well greased 9x13 baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
3.Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
4.Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
5.Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

 

 

 

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