Pumpkin fudge poke cake is a deliciously rich and decadent 9x13 dessert cake that is great for sharing with large crowds! My pumpkin poke cake is made by combining ingredients to bake the pumpkin cake, then holes are poked all over to create space for hot chocolate fudge sauce to seep through. Make this ultra-moist pumpkin fudge poke cake for your next fall party and everyone will want the recipe!
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Instructions
Preheat oven to 350°F (175°C) and light grease a 9x13 baking pan.
Combine yellow cake mix, water, pumpkin puree, oil, pumpkin pie spice, and eggs in a mixing bowl (or the bowl of your stand mixer) and beat at low speed until the mixture is moist. Then turn up to medium speed and beat for 2 minutes, scrape the sides and bottom of the bowl occasionally while mixing.
Pour the pumpkin cake batter into your prepared pan and bake at 350°F (175°C) for 26 to 33 minutes or until a tooth pick comes out clean when inserted into the center of the cake.
Poke holes into every inch of cake, stopping halfway through. Let the cake cool for 5 minutes. Put hot fudge topping into a quart-size plastic bag or piping bag and cut off a tiny corner to squeeze the hot fudge into the holes of the cake. Use all of the fudge topping.
Loosen the sides of the cake by running a knife along the pan, then cover and chill in the refrigerator for 2 hours. Once the cake is chilled, take spoonfuls of the vanilla frosting and mound it on top of the cake. Spread to the sides until all of the frosting is even.
Follow the directions on the caramel sauce jar to heat and then drizzle over cake slices with a spoon when serving. Sprinkle the chopped pepitas over the cake and serve.
Notes
15.25 oz is the equivalent of 1 standard-sized box of cake mix. You can also use my yellow cake mix recipe.
Make sure to use 1 cup of pumpkin puree, not pumpkin pie filling.
Toasted pecans or walnuts can be used in place of the toasted pepitas.
To store: Keep leftovers covered in the refrigerator for up to 5 days.
To freeze: Wrap individual slices then place them in a freezer-safe plastic bag or airtight container for up to 3 months. Thaw for 2-3 hours in the fridge before eating.