This pumpkin gingerbread poke cake is a cozy dessert that’s perfect for fall and the holidays. With a spiced gingerbread base, creamy pumpkin filling, and a whipped topping with toasted pecans, it’s a crowd-pleasing dessert for any gathering.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours55 minutesminutes
Servings 12
Ingredients
2boxes gingerbread cake mix14.5 ounce box
2½cupswater
2eggs
15ouncecan pumpkin puree
3.4ounceinstant vanilla pudding mix
2cupscold milk
¼cupbrown sugar
8ouncecontainer of whipped topping
1cuptoasted pecans
Instructions
Preheat your oven to 350°F.
In a mixing bowl, whisk together the gingerbread mix, water, and eggs until well combined.
Spray a 9x13 baking dish.
Pour the gingerbread batter into the pan and bake at 350°F for 40 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool completely.
Using the end of a wooden spoon or smoothie straw, poke holes all over the cake.
In a large bowl, whisk together the vanilla pudding mix and milk until combined.
Whisk in the pumpkin and brown sugar.
Pour the pumpkin mixture all over the cake, making sure to get it into the holes.
Top with the whipped topping and toasted pecans, and sprinkle with cinnamon if you like.