Butterscotch Pumpkin Poke Cake Recipe
User Reviews
5
9 reviews
Excellent
Butterscotch Pumpkin Poke Cake Recipe
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Butterscotch Pumpkin Poke Cake is a rich creamy dessert perfect for Fall. It's a simple pumpkin cake drizzled with butterscotch pudding and topped with brown sugar cream cheese frosting.
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Ingredients
For The Cake
- 3 large egg
- 15 oz. pumpkin puree canned
- 1/2 cup water
- 1/4 cup canola oil or your preferred cooking oil
- 1 teaspoon ground cinnamon
- 15.25 oz. yellow cake mix
For The Butterscotch Pudding
- 4 cups milk whole
- 2 (3.5 oz.) butterscotch pudding mix cook-and-serve, boxed
For The Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 8 Tablespoons butter room temperature (1 stick, unsalted
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- caramel sauce optional, for serving
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a large mixing bowl, add the eggs, pumpkin, water, oil, and cinnamon. Whisk until well combined. Add the cake mix. Whisk until well combined.
- Pour the cake batter into the baking dish. Spread it out evenly. Bake for 28-30 minutes.
- As soon as the cake comes out of the oven, use the bottom of a wooden spoon to poke holes all over the cake.
- As the cake cooks, make the pudding.
- Add the milk and pudding mix to a sauce pot and place it over medium heat. Cook, stirring often, until it comes to a boil and thickens, about 12 minutes.
- Slowly drizzle the hot pudding over the hot cake, trying to get as much pudding into the holes as possible.
- Cool at room temperature for 30 minutes. Then, chill completely in the refrigerator for at least 4 hours.
- As the cake cools, make the cream cheese icing.
- Add the cream cheese and butter to a large mixing bowl. Mix with an electric mixer on medium speed until creamy, about two minutes. Add the brown sugar and vanilla extract. Mix on medium speed until well combined. Add the powdered sugar. Mix on medium speed until combined and slightly fluffy, about two minutes.
- Top the cake with the icing, spreading it out evenly.
- Serve chilled. Optional: Drizzle each piece of cake with caramel sauce for serving.
Notes
- *Not the instant pudding mix.
Nutrition Information
Show Details
Serving
1/16th of the recipe
Calories
451kcal
(23%)
Carbohydrates
69g
(23%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.3g
(15%)
Cholesterol
72mg
(24%)
Sodium
361mg
(15%)
Potassium
205mg
(4%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
4651IU
(93%)
Vitamin C
1mg
(1%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1/16th of the recipe | |
| Calories | 451kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 361mg | 15% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 4651IU | 93% |
| Vitamin C | 1mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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