The ultimate fall dessert with warm spices and creamy filling.

This pumpkin spice poke cake is the quintessential fall dessert, perfect for Thanksgiving, Halloween gatherings, autumn dinner parties, or any cozy weekend when the leaves are turning and the air is crisp. Real pumpkin puree baked right into the spice cake creates an incredibly dense, moist crumb with warm notes of cinnamon, nutmeg, and clove throughout. The butterscotch pudding filling soaks deep into every hole, adding a rich, caramel-like sweetness that perfectly complements the earthy pumpkin flavor beneath. It tastes like everything wonderful about autumn in a single bite. Serve it alongside a hot spiced cider, a pumpkin latte, or a bold cup of black coffee. Slice it chilled and top with Cool Whip dusted with a generous pinch of cinnamon and nutmeg for a warm, inviting presentation.

Ingredients

• 1 box spice cake mix
• 1 can (15 oz) pumpkin puree
• 1 box (3.4 oz) instant butterscotch or vanilla pudding
• 2 cups cold milk
• 1 tub Cool Whip
• Cinnamon & nutmeg for topping

Directions

1. Prepare spice cake mix, substituting pumpkin puree for oil/eggs per box.
2. Bake in 9×13 pan.
3. Cool.
4. Poke holes all over with a wooden spoon handle.
5. Whisk pudding with cold milk for 2 minutes; pour over cake before it sets.
6. Refrigerate 2 hours.
7. Top with Cool Whip
8. Dust with cinnamon and nutmeg.

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