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Butterscotch Pumpkin Poke Cake Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Cool Time
4 hrs 30 mins
Total Time
5 hrs 23 mins
Servings: 16 pieces
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Cake
  • 3 large eggs
  • 15 oz. can pumpkin puree
  • 1/2 cup water
  • 1/4 cup canola oil or your preferred cooking oil
  • 1 teaspoon ground cinnamon
  • 15.25 oz. box yellow cake mix
For The Butterscotch Pudding
  • 4 cups whole milk
  • 2 (3.5 oz.) boxes cook-and-serve butterscotch pudding mix*
For The Cream Cheese Frosting
  • 8 ounces cream cheese room temperature
  • 8 Tablespoons unsalted butter room temperature (1 stick)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • Optional: caramel sauce for serving

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
  2. 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.
  3. Pour the cake batter into the baking dish. Spread it out evenly. Bake for 28-30 minutes.
  4. As soon as the cake comes out of the oven, use the bottom of a wooden spoon to poke holes all over the cake.
  5. As the cake cooks, make the pudding.
  6. 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.
  7. Slowly drizzle the hot pudding over the hot cake, trying to get as much pudding into the holes as possible.
  8. Cool at room temperature for 30 minutes. Then, chill completely in the refrigerator for at least 4 hours.
  9. As the cake cools, make the cream cheese icing.
  10. 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.
  11. Top the cake with the icing, spreading it out evenly.
  12. Serve chilled. Optional: Drizzle each piece of cake with caramel sauce for serving.

Notes

  • *Not the instant pudding mix.

Nutrition Information

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 Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 72mg (24%) Sodium 361mg (15%) Potassium 205mg (6%) 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

% 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.