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Gingerbread Pumpkin Poke Cake – Easy Fall Dessert Recipe

Irresistibly Easy Gingerbread Pumpkin Poke Cake – Fall Delight

Enjoy a delightful Gingerbread Pumpkin Poke Cake, featuring moist gingerbread and creamy pumpkin filling, perfect for fall celebrations.
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Course: Dessert
Cuisine: American
Keyword: Cozy Dessert, Easy Recipe, Fall Dessert, Gingerbread Pumpkin Poke Cake, Holiday Dessert, Pumpkin Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 12 slices
Calories: 250kcal

Equipment

  • Mixing Bowl
  • whisk
  • Baking Dish
  • wire rack

Ingredients

For the Cake

  • 1 box Gingerbread Mix Look for easy-prep mixes to simplify preparation.
  • 1 cup Water None required.
  • 3 large Eggs Using room temperature eggs helps achieve a better rise.

For the Filling

  • 1 can Pumpkin Puree Can be substituted with sweet potato puree for a different twist.
  • 1 box Instant Vanilla Pudding Mix Butterscotch pudding can be substituted for a unique taste.
  • 2 cups Cold Milk Use any milk of choice: dairy or plant-based.
  • ½ cup Brown Sugar Granulated sugar can substitute in a pinch, though flavor may vary.

For the Topping

  • 1 container Whipped Topping Homemade whipped cream can enhance the flavor.
  • ½ cup Toasted Pecans Swap with walnuts or omit nuts if desired.

Instructions

Making the Cake

  • Preheat the oven to 350°F (175°C).
  • Combine the gingerbread mix, water, and eggs in a large mixing bowl; whisk until smooth.
  • Grease a 9x13-inch baking dish lightly, then pour in the batter. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake on a wire rack completely.
  • Poke holes uniformly across the cake using a wooden spoon handle or thick straw.
  • Whisk the instant vanilla pudding mix with cold milk in another bowl until it begins to thicken. Add pumpkin puree and brown sugar, mixing until creamy and smooth.
  • Pour this pumpkin filling generously over the warm cake, allowing it to seep into the poked holes.
  • Top the cake with whipped topping and sprinkle it with toasted pecans.
  • Cover and refrigerate for at least 4 hours or until the cake is fully set.
  • Slice into squares and serve.

Notes

Serve with a sprinkle of cinnamon on top for an extra touch of fall flavor.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg