It’s fall, but it’s beginning to feel like winter here in Wisconsin. Thanksgiving is right around the corner and pumpkin desserts have truly been on my mind! I love a good poke cake, and who doesn’t love creamy pudding, so combining these two seemed like a great idea!
I’m so incredibly rushed this past couple of months. There’s work, this blog, my craft blog, various freelance projects I have going on, and I’m writing two craft books! Phew! It’s enough to make your head spin. Not to mention I’ll be brining a big ole turkey for Thanksgiving dinner soon. So lately, since I haven’t had as much time in the kitchen, I’ve been experimenting with doctoring up cake mixes.
I love to bake from scratch (in fact I have a pumpkin cake recipe here), but I always keep a few boxes of cake mix in the pantry. I love to play around with them and make them my own. There’s something very nostalgic about the taste of a box cake. Reminds me of when I was a child. Hope you try this! We loved it and plan to make it again soon.
Combine cake mix, pumpkin, eggs and applesauce in a mixing bowl. Mix for 30 second on low to combine, then increase speed to medium-high for 2 minutes. Pour batter into prepared pan and bake for 26-33 minutes. Remove from oven and allow to cool for ten minutes.
While cake is cooling, add pudding mix and cinnamon to milk in a large measuring cup and whisk together well. Allow pudding mix to thicken slightly, about 3 minutes or so.
Poke holes in the cake using the handle of a wooden spoon. I made large holes rather far apart, you can space them closer together if you want more pudding disbursed.
Pour pudding carefully into each hole.
When each hole is full (you will have pudding left over), spread any excess pudding that is already on the cake evenly across the top.
Chill both the cake and the leftover pudding separately for about two hours. Remove cake from the refrigerator and spread the remaining pudding over the top of the cake.
Stir the whipped topping and drop it in dollops onto the top of the cake. Carefully spread it over the cake. Keep refrigerated when not being served.
* Can substitute vanilla or french vanilla for white chocolate pudding.