Description
This Pumpkin Magic Poke Cake is a moist, spiced fall treat filled with white chocolate pudding and topped with fluffy cream cheese frosting, toasted nuts, and caramel drizzle. Perfect for holidays or casual baking days!
Ingredients
For the Cake:
2 cups all‑purpose flour
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
15‑ounce can pumpkin puree
For the White Chocolate Pudding:
2¼ cups milk
½ cup + 2 tablespoons sugar
¼ cup cornstarch
½ teaspoon vanilla extract
¾ cup white chocolate chips
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar (more if needed for sweetness/consistency)
½ teaspoon vanilla extract
For Garnish:
Chopped toasted nuts (pecans, walnuts, or your favorite)
Caramel sauce, for drizzling
Instructions
- Prep and Bake the Cake
- Preheat the oven to 350°F (about 175°C). Grease a 9×13‑inch (about 23×33 cm) baking dish with non‑stick spray or butter.
- In a medium bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
- In another large bowl, beat the eggs lightly. Add sugar, vegetable oil, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and your batter is smooth.
- Spread batter evenly into prepared pan. Bake for ~30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the White Chocolate Pudding
- While cake is baking (or about to finish), in a medium saucepan combine sugar and cornstarch. Whisk in milk until smooth.
- Heat over medium heat, stirring constantly, until mixture thickens (about 3–4 minutes). Don’t let it scorch on the bottom.
- Remove from heat, stir in vanilla extract and white chocolate chips until chocolate is melted and the pudding is smooth.
- Poke & Pour
- Once cake is out of the oven (while still warm), use the handle end of a wooden spoon (or similar) to poke holes all over the surface of the cake.
- Pour or spoon the warm pudding over the cake, making sure the pudding fills all the holes. This is the “poke” step that gives the cake its signature texture.
- Allow the cake to cool completely (this helps pudding set nicely before frosting).
- Frost & Garnish
- In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla. Beat on medium‑high until frosting is light and fluffy. Adjust sugar if you want more sweetness or firmer frosting.
- Spread frosting over cooled cake.
- Sprinkle chopped toasted nuts over top. Finish by drizzling caramel sauce over the nuts and frosting.
Notes
Let cake cool fully before frosting. Toast nuts ahead for extra flavor. Pudding must be warm when poured for best results. Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~520 kcal
- Sugar: ~48 g
- Carbohydrates: ~68 g
- Protein: ~5.5 g