Pumpkin Poke Cake with Pudding

Servings: servings

Calories: 298cal

1 box Spice flavored cake mix I used a 15.25 ounce box
15 ounces pumpkin puree PLAIN, canned
3 eggs at room temp
½ cup unsweetened applesauce the 4 ounce snack containers are perfect
3.3 ounces white chocolate instant pudding
1 teaspoon ground cinnamon
2 cups milk
8 ounces Cool Whip Lite OR 1 cup heavy whipping cream whipped with a tablespoon of powdered sugar

Preheat oven to 350 F. Spray a 13x9 baking dish with non-stick cooking spray.
Combine cake mix, pumpkin, eggs, and applesauce in a mixing bowl. Mix for 30 seconds 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.
1 box Spice flavored cake mix, 15 ounces pumpkin puree, 3 eggs, 1/2 cup unsweetened applesauce
Once cooled, poke holes in the cake using the handle of a wooden spoon. We made large holes rather far apart, you can space them closer together if you want more pudding disbursed.
Add pudding mix and cinnamon to milk in a large measuring cup and whisk together well.
3.3 ounces white chocolate instant pudding, 1 teaspoon ground cinnamon, 2 cups milk
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. Add any optional garnishes such as chopped walnuts and caramel drizzle. If you are making this ahead, wait to add crunchy toppings like nuts until just before serving. Keep refrigerated when not being served.
8 ounces Cool Whip Lite

5 from 3 votes

You can substitute vanilla or french vanilla for white chocolate pudding.
Be sure to use INSTANT pudding.
I use one unsweetened 4 ounce snack container of applesauce, the kind that comes in packs. It's already measured out for you so you don't have an open container of applesauce in the fridge.
Whole milk gives the pudding the richest set, though whatever you keep in the door of your refrigerator will thicken fine.
I used a 15.25 ounce box, but weights have changed and vary from brand to brand. Any brand of spice cake mix will do and if your weight is off by an ounce or two, it will be totally fine.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time30

Chill Time2

Total Time2 45