I think my pumpkin obsession might be out of control. How do I know this? I keep making new pumpkin recipes. And I like it. This weekend I made this pumpkin chocolate poke cake that reminds me of Thanksgiving dinner. Its like somebody smashed the pumpkin pie and the chocolate pie together and drizzled them with caramel. [I have your attention now, huh?] And the best part is that this easy homemade recipe is a one dish dessert. Thats right, I only used my baking dish to make this amazing recipe. [Now I definitely have your attention!] Check out how to make a pumpkin chocolate poke cake.
This is very similar to the pumpkin caramel cake that I made earlier. But since Im being honest, its so much better. Oh so much better. I think pumpkin and chocolate were just destined to be together. To make this cake you will need:
- 1 Spice Cake Mix
- 1 Can Pumpkin Puree [I use Libbys]
- 1 Cup Water
- 1 Box of Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
- 2 Cups of Milk [for the pudding]
- 2 Cups Heavy Whipping Cream
- Caramel
Here is where the one dish comes in. I poured my cake mix into a 9×13 baking pan, added the water and the pumpkin puree and mixed it right in the pan. I had to do it slowly but it was worth it since I didn’t make any extra dirty dishes. Once the cake comes out of the oven I poked holes all around with a cake pop stick. Then I made the pudding and poured it in the holes, making sure to cover them all. I let it set in the fridge for awhile and made the homemade whipped cream while it was cooling.
I added the whipped cream and let it set for a few hours. I had Ryon taste test it and from his reaction I knew it was a winner. Im pretty sure he said it was a 10 but I could’nt tell because he was scooping it in his mouth too fast.
Pumpkin Chocolate Poke Cake
Ingredients
- 1 Spice Cake Mix
- 1 Can Pumpkin Puree [I use Libbys]
- 1 Cup Water
- 1 Box of Instant Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
- 2 Cups of Milk [for the pudding]
- 2 Cups Whipped Cream
- Caramel, for topping
Instructions
Love pumpkin as much as I do? Check out:
- The easiest arroz con leche recipe - September 20, 2021
- Crock Pot Chicken Tortilla Soup - September 16, 2021
- Instant Pot Apple Cider - September 11, 2021
Jenn @ Party of One says
YUMMY! Pinning this for sure 😉
Kelley says
Thanks Jenn! It was pretty tasty 😉
Jackie says
Hi Kelley,
I’m not much of a baker/cook so I have a stupid question for you!
Do I mix the cake mix per box first, then add the pumpkin…lol?
No need to grease the pan?
Kelley says
You blend the spice cake mix with a can of pumpkin and water. You don’t have to add the egg and oil that the box says if you do it that way. And yes, grease the pan. Hope that helps! 🙂
sue says
Do you use cook and serve pudding or instant pudding for this?
Kelley says
I used instant. I hope that helps! 🙂
MELISSA says
I didn’t see anything about the bake time and temp. Do I just use the time and temp on the box?
Kelley says
Yes! I apologize. Use the directions according to the box.
Jessica says
Do I add the pudding mix when the cake is still hot? Or let it cool first?
Kelley says
I let mine cool a bit. It should work either way since it goes in the fridge for a bit after. Hope that helps!
Mandy says
What size can of pumpkin purée?
Kelley says
15 ounce can 🙂