Pumpkin Cream Poke Cake
This is loaded with a rich and creamy pumpkin cream and topped with fresh whipped cream and toffee bits. Absolutely delicious! @mostdeliciouslife.com
Ingredients
- 1 box yellow or white cake mix ***prepared according to package directions
Pumpkin Cream
- 2 cups cold milk
- 2 4-serving size box instant vanilla pudding
- 1 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1 cup frozen whipped topping, thawed
Stabilized Whipped Cream
- 2 cups heavy whipping cream
- ΒΌ cup powdered sugar
- 1 tsp vanilla
- 4 ounces cream cheese, room temperature
Topping
- Toffee bits, chopped Symphony Bar or candied pecans, chopped
Instructions
- Prepare the boxed cake according to the directions. Allow to cool.
- Use the end of a wooden spoon and press holes into the cake about 1 inch apart covering the entire cake.
- Make the pumpkin cream mixture by placing all ingredients in a bowl and mix with an electric beater until creamy.
- Spoon the pumpkin mixture over the cake. Use a small spoon or rubber spatula and gently press the pumpkin mixture into the holes. Spread the remaining pumpkin cream over the cake.
- Place all the ingredients for the whipped cream together in a bowl and whip on high until medium peaks form.
- Spread on top of cake and sprinkle with toffee bits or other topping.
- Store in refrigerator.