This cake is pumpkin spice and everything nice. It’s a simple cake to make (like wayyyyy easy) and delivers on the pumpkin spice front. And the pumpkin spice whipped cream is something I will be making over and over and over again. So delicious!
- Cake
- 1 box Spice Cake mix
- 15 oz. can pumpkin puree (not pumpkin pie mix)
- 14 oz. sweetened condensed milk
- Heath bits, for topping
- Pumpkin Spice Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar, sifted
- 1 teaspoon pumpkin pie spice
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Preheat</span></span> oven to 350 degrees Fahrenheit. Grease a 9×13″ pan and set aside.</span>
- In a large bowl, mix together the cake mix and pumpkin puree. The batter will be thick, but trust me, it will work.
- Spread the cake batter as evenly as possible in your greased pan. I found that using a greased wooden spoon made spreading the batter a little easier.
- Bake in preheated oven for 28-33 minutes (mine was done right at 28 minutes).
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Remove from oven and allow the cake to cool a bit (<span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>20ish</span></span> minutes) and then poke holes all over the cake with a fork or the top of a wooden spoon. Refrigerate until cool.</span>
- Beat all of the whipped cream ingredients together in large bowl with a hand mixer until stiff peaks form, about 5 minutes.
- Spread the whipped cream over the cool cake.
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Top with Heath bits. <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenGrammarError” pre=”” data-mce-bogus=”1″>Slice & enjoy</span></span>. Refrigerate any leftovers.</span>
A can of pumpkin & a box of spice cake are all you need to make the cake!
Stir the 2 ingredients together until combined. The batter will be quite thick.
Spread the cake batter as evenly as possible into a greased 9×13″ pan. Greasing a wooden spoon makes this easier. Bake in a 350 degree oven for 28-33 minutes.
Remove from oven and cool for about 20 minutes. Then use a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the top. Refrigerate until the cake is completely cool. The sweetened condensed milk will soak into the cake while it chills.
Add the heavy whipping cream, powdered sugar, and pumpkin pie spice in a large bowl.
Beat with a hand mixer until stiff peaks form, about 5 minutes.
Spread the whipped cream over the cake and top with Heath bits.
Cut and serve. Refrigerate leftovers.
[…] Pumpkin spice doesn’t have to be fall exclusive. You can make this Pumpkin Spice Poke Cake any time of the […]