Love a good pumpkin roll but don’t want to put in the time? I have just the solution! This easy poke cake takes everything we love about pumpkin rolls and turns it into an easy to assemble cake!
Are you a pumpkin roll lover? Oh boy, I am. I remember the first time I had a pumpkin roll was at my first Thanksgiving with my in-laws. I know we were all a bit nervous that Thanksgiving. I was the girlfriend trying to impress what could me my future in-laws and they were trying to impress me as well. My mother-in-law recounts a little mishap with an undercooked turkey, but I recall nothing of the sort. I was so focused on dessert, the turkey was the last thing on my mind.
I do not recall much about that holiday dinner, but I do remember the taste of that cake. The pumpkin cake was light and fluffy and the cream cheese filling was smooth and sweet. Since that day, a pumpkin roll has made an appearance at every Thanksgiving no matter who hosts.
I like to think of my own pumpkin roll as the BEST pumpkin roll recipe because it is filled with a decadent coconut buttercream instead of a traditional cream cheese filling. But I am a buttercream fanatic, which explains the reason for the substitution in the first place. This pumpkin roll poke cake that I am sharing today marries the two versions.
I doctored up a yellow cake mix with canned pumpkin and after baking, I poked holes in the cake just like the name implies. I filled the cake with a mixture of cream cheese, sweetened condensed milk and pumpkin pie spice. The topping on this cake is all buttercream! Chopped pecans are the perfect way to complete this cake.
As I said above, I’m a big fan of buttercream, which is the way I topped this Snickers Poke Cake, and this Mojito Poke Cake too. If you think it’s too heavy, you can always use a whipped topping as the frosting. The flavor of the cake will not change!
Next time you find yourself stuck as to what to bring to Thanksgiving, remember this pumpkin roll poke cake. It’s a simple recipe but it tastes so impressive!
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- 1 box yellow cake mix
- 3 eggs
- ½ cup water
- ½ cup vegetable oil
- 1 cup canned pumpkin
- 1 8oz block cream cheese, softened (divided)
- 1 14oz can sweetened condensed milk
- ¾ teaspoon pumpkin pie spice
- 1 cup butter
- 4 cups powdered sugar
- 1 tablespoon milk
- ½ cup chopped pecans
Prepare cake according to package direction, stirring in the cup of pumpkin. When cake is done, remove it from the oven and allow it to rest for 10 minutes. Using the handle of a wooden spoon, poke holes in the cake.
In a bowl, whisk together 4 oz of cream cheese with the sweetened condensed milk (it might be easier to microwave the cream cheese for 10 seconds or so). Stir in the pumpkin pie spice and drizzle mixture over the cake. Refrigerate cake for at least 30 minutes.
While cake sets, prepare the frosting. In the bowl of stand mixer, cream together the butter and the remaining cream cheese. Slowly beat in powdered sugar 1 cup at a time, stirring in milk (adding more if necessary) to create a soft spreadable consistency. Top cake with pecans.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g