Best 3 Pumpkin Patch Poke Cake Recipes
Have you ever been to a pumpkin patch in the fall and been amazed by the vibrant colors and the sweet scent of pumpkins in the air? Now you can bring that same experience into your kitchen with this delicious pumpkin patch poke cake. This delightful cake is made with a moist pumpkin cake base, a creamy cheesecake filling, and a decadent chocolate ganache topping. It's the perfect dessert for any occasion, and it's sure to be a hit with everyone who tries it.
This recipe is part of a collection of three pumpkin patch-themed treats. Along with the poke cake, you'll also find recipes for pumpkin patch cupcakes and pumpkin patch cookies. Each of these recipes is easy to follow and uses simple ingredients that you can find at your local grocery store. So gather your family and friends and get ready to make some delicious pumpkin patch treats!
PUMPKIN PATCH POKE CAKE
Make Halloween fun and festive with our delicious Pumpkin Patch Poke Cake recipe. Decorate this pumpkin patch cake with pumpkin-shaped candies and vanilla cream-filled chocolate sandwich cookies for a spooky, scrumptious dessert.
Provided by My Food and Family
Categories Recipes
Time 4h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals, using end of wooden skewer or chopstick.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour gelatin over warm cake.
- Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
- Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding. Refrigerate 3 hours.
- Tint frosting with food coloring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
PUMPKIN SPICE POKE CAKE RECIPE BY TASTY
Do you like pumpkin? Do you like brown butter? Do you like cake? Then take a crack at this bomb.com pumpkin masterpiece with the added bonus of being easy cause: box cake mix, duh!
Provided by Aleya Zenieris
Categories Desserts
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the poke cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch glass baking dish with nonstick spray.
- In a large bowl, whisk together the cake mix, eggs, oil, milk, 8 ounces of pumpkin purée, and 1 tablespoon of pumpkin spice blend until well combined. Pour the cake batter into the prepared baking dish.
- Bake the cake for 40-45 minutes, rotating 180° and covering with aluminum foil halfway (to keep the top of the cake soft) until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the filling: In a blender or food processor, combine the cream cheese, remaining 7 ounces of pumpkin purée, the sweetened condensed milk, 1 tablespoon of pumpkin spice blend, and the salt. Blend until completely smooth.
- Using the end of a wooden spoon, poke about 16 holes in the cake, spacing evenly. Pour the filling over the warm cake and let it settle and absorb, shaking the baking dish as needed to encourage the filling to seep down. Let the cake cool completely, about 1 hour. (It is okay if some of the filling remains on top of the cake, it will create a layer between the cake and frosting.)
- While the cake cools, make the frosting: in a medium pot, gently melt 10 tablespoons of butter over medium heat, stirring occasionally, until the milk solids separate from the fat and sink to the bottom of the pot, 4-5 minutes. Once the milk solids begin to brown and smell nutty, swirl the pan a few times to distribute the heat and prevent burning. Remove the pot from the heat and strain through a fine-mesh sieve into a large bowl. Let cool completely, but not to the point of hardening, about 40 minutes. If the brown butter does harden, microwave in 10-second intervals until just softened, but not warmed.
- Add the remaining ¾ cup butter to the bowl with the cooled brown butter and use a hand mixer on medium speed to whip until light and fluffy, 1-2 minutes. Sift in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla, and slt and whip until incorporated and the frosting is light and fluffy.
- Evenly spread the brown butter frosting over the cooled pumpkin cake. Dust the top with the remaining teaspoon of pumpkin spice blend.
- Cut into squares and serve.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 85 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 69 grams
Tips:
- Choose a moist and fluffy cake mix as the base for your poke cake. This will help to ensure that the cake is able to absorb the pudding and frosting without becoming too soggy.
- Use a toothpick or skewer to poke holes all over the top of the cake before pouring the pudding mixture over it. This will help the pudding to soak into the cake evenly.
- Make sure to let the cake cool completely before frosting it. This will help to prevent the frosting from melting and becoming runny.
- If you are using a whipped cream frosting, be sure to whip it until it is stiff peaks before spreading it on the cake. This will help to prevent the frosting from becoming too runny.
- Garnish the cake with your favorite toppings, such as chopped nuts, sprinkles, or candy. This will add a festive touch to your cake and make it even more delicious.
Conclusion:
Pumpkin patch poke cake is a delicious and festive dessert that is perfect for fall gatherings. With its moist and fluffy cake, creamy pudding filling, and rich frosting, this cake is sure to be a hit with everyone. So next time you are looking for a special dessert to make, give pumpkin patch poke cake a try. You won't be disappointed!
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