1/2cupapplesaucethe 4 ounce snack containers are perfect
1 3-ouncebox White Chocolate instant pudding*
1 8-ouncecontainer Cool Whip Lite OR 1 cup heavy whipping creamwhipped 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 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. We 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.
This recipe for Pumpkin Pudding Poke Cake was printed from AmandasCookin.com - https://amandascookin.com/pumpkin-pudding-poke-cake/ and can only be printed for education or personal use.