Pumpkin Spice Poke Cake with Cinnamon Pumpkin Glaze

5 from 1 vote

This delicious pumpkin poke cake with a cinnamon pumpkin sauce glazed over the top will impress your guests. Little will they know it all started with a spice mix cake mix!

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Keyword: pumkin spice cake, poke cake, pumpkin cake, pumpkin glaze, pumpkin sauce

Servings: servings

Calories: 359kcal

Cost: $10

Ingredients

Pumpkin Spice Poke Cake Batter

1 box spice cake mix Duncan Hines brand is readily available in stores
1 cup water
3/4 cup vegetable oil
4 eggs
1 can canned pumpkin with 1/4 cup reserved for later
1/4 cup pecans, chopped optional

Cinnamon Pumpkin Glaze

4 tbsp butter salted or unsalted
1 can sweetened condensed milk
1/4 cup canned pumpkin reserved from earlier
1 1/2 tsp cinnamon
1/2 tsp nutmeg optional
1/4 cup pecans, chopped optional

Instructions

Pumpkin Spice Poke Cake Batter

Preheat oven to 350 degrees.
Spray a 9x13 metal or glass cake pan.
In large mixing bowl, combine all batter ingredients, except for pecans.
Mix thoroughly.
Add pecans and stir until blended.
Pour batter into greased cake pan.
Bake for 20-25 minutes until edges are browned, top is no longer jiggly, and edges start to pull slightly from pan. (Some ovens may need a longer cook time. Watch cake closely.)
Set cake to cool on stove while you prepare pumpkin sauce.

Cinnamon Pumpkin Glaze

In medium sauce pan, melt the butter.
Add the condensed milk and pumpkin.
Stir in the cinnamon and bring mixture to a heavy simmer.
Remove from heat soon after pumpkin is well blended and glaze has thickened slightly.
Gently add chopped pecans. (Optional)

Glazing the Ooey Gooey Pumpkin Cake with the Pumpkin Glaze

With the round bottom of a wooden spoon or utensil, poke 15-20 small holes into cake.
Slowly pour the hot glaze over the warm cake, allowing glaze to fill holes.
Allow cake to cool for at least two hours before cutting and serving.
Refrigerate leftovers.

Nutrition