Go Back

Pumpkin Gingerbread Poke Cake

Print Recipe
A slice of pumpkin cake with white frosting and pecans on a white plate, next to a glass of milk and a wooden spoon.
Prep Time:15 minutes
Cook Time:40 minutes
Chill Time:4 hours
Total Time:4 hours 55 minutes

Ingredients

  • 2 14.5 ounce boxes gingerbread mix
  • 2 ½ cups water
  • 2 eggs
  • 15 ounce can pumpkin puree
  • 3.4 ounce instant vanilla pudding mix
  • 2 cups cold milk
  • ¼ cup brown sugar
  • 8 ounce container whipped topping
  • 1 cup toasted pecans

Instructions

  • Preheat your oven to 350 degrees.
  • 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 for 40 minutes or until a toothpick inserted comes out clean.
  • Removed the cake from the oven and let 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.
  • Sprinkle with cinnamon if you like.
  • Refrigerate for 4 hours to set.
  • Slice and serve!
Servings: 12 people