Pumpkin Chocolate Chip Poke Cake
Servings 9 x 13-inch cake
This Pumpkin Chocolate Chip Poke Cake is a deliciously seasonal dessert that’s great for potlucks and family gatherings. A dense pumpkin spice cake soaked in sweetened condensed milk and loaded with chocolate chips is topped with a fluffy cheesecake frosting and dusted with cinnamon!
Ingredients
Cake:
- 1 box Spice Cake Mix
- 1 3.4 ounce package instant pumpkin spice pudding mix*
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 1/2 cup International Delight Pumpkin Spice Creamer
- 1/3 cup vegetable oil
- 1 cup mini chocolate chips
- 14 ounce can sweetened condensed milk
- Frosting:
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/4 cup instant cheesecake Pdding mix
Instructions
Cake:
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch cake pan with cooking spray and set aside.
- Combine cake mix, pumpkin spice pudding mix, pumpkin puree, pumpkin pie spice, eggs, creamer, and oil in a large bowl or stand mixer and beat until combined.
- Mix in the chocolate chips and then spread the batter out in the prepared baking pan.
- Bake for 38-43 minutes until toothpick comes clean from center.
- Let cool in the pan on a cooling rack for an hour or so.
- Used a skewer or wooden spoon handle to poke holes in the cake, pour the sweetened condensed milk over the cake and spread around so it's completely covered. Let set for at least 1 hour to soak.
Frosting:
- Prepare frosting just before serving or heading to the party by whipping the frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium-high speed for about 3 minutes until frosting is light and fluffy.
- Spread frosting over the top of the prepared can and dust with cinnamon if desired.
Notes
*if pumpkin pie pudding cannot be found, use vanilla instead.
Find it online: www.sugarandsoul.co/pumpkin-chocolate-chip-poke-cake-recipe/