Cooler weather always means one thing: It's pumpkin season! This time of year is one of my favorites because it's a great excuse to use pumpkin in a lot of different recipes. Pumpkin Pancakes, Pumpkin Bread, Pumpkin Muffins and of course, this Pumpkin Chocolate Poke Cake! It combines two of my favorite ingredients with the base of a pumpkin spice cake and a layer of hot fudge topping. This is the perfect go-to fall recipe that I'm sure you are going to love this season. Make sure to also keep these darling clear scalloped plastic plates on hand for all your holiday parties!
- 1 Spice Cake Cake Mix
- 14 oz. Pumpkin Puree
- 3 Large Eggs
- 1 Cup Water
- 3 oz. Vanilla Insant Pudding Mix
- 1/2 tsp Cinnamon
- 3 oz. Cheesecake or Vanilla Instant Pudding Mix
- 14 oz. Evaporated Milk
- 12 oz Hot Fudge
- 4 Cups Fresh Whipped Cream
- 1 Cup Chocolate Chips
In a large bowl mix together cake mix, pumpkin puree, eggs, vanilla pudding mix, water and cinnamon. Pour into a 9x13 pan and bake at 350 degrees for 35 minutes.
Remove the cake from the oven and let it cool 15 minutes. After it has cooled, poke it with a fork all throughout the cake. This will allow the pudding mixture to soak into the cake making it extra moist and delicious.
In a medium bowl mix together cheesecake pudding mix and evaporated milk until pudding mix has dissolved. Immediately pour over warm cake and spread evenly if needed. Chill in the fridge for 10 minutes.
Heat up hot fudge for 15 seconds in the microwave. You want it to be pour-able, but not extremely hot. Evenly pour over the cake and chill in the fridge for another 10 minutes.
Spread whipped cream evenly over the entire cake and sprinkle with mini chocolate cakes. Serve onto clear scalloped plates.