Pumpkin Poke Cake Recipe

Yayınlanma: 30 October 2024 - 06:52

This Pumpkin Poke Cake is a fantastic dessert option that brings together the classic fall flavors of pumpkin and caramel, with a creamy whipped topping that feels indulgent yet light. Perfect for gatherings or a sweet autumn treat!

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Pumpkin Poke Cake Recipe
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Pumpkin Poke Cake Directions

  • Preheat oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
  • In a large bowl, mix together the dry cake mix, pumpkin pie spice, and pumpkin purée until well combined (batter will be thick).
  • Pour the batter into the prepared pan and bake for 22-25 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely, then poke holes across the top with a spoon handle or chopstick.
  • Melt caramel syrup in the microwave for about 10 seconds, then pour over the cake, filling the holes.
  • Refrigerate the cake for at least 2 hours or overnight.
  • In a medium bowl, whisk skim milk with sugar-free vanilla pudding mix until smooth, then fold in the whipped topping.
  • Spread topping over the chilled cake. Drizzle additional caramel if desired, noting extra points for the topping.
  • Store leftovers in the refrigerator for up to 5 days.

WW Points Calculation:

  • Pillsbury Zero Sugar Yellow Cake Mix (16 oz): 38 points
  • Pumpkin purée (15 oz): 0 points
  • Smucker's sugar-free caramel syrup (6 Tbsp): 3 points
  • Lite whipped topping (8 oz): 9 points
  • Sugar-free vanilla pudding mix (1 oz): 2 points
  • Skim milk (1 cup): 1 point

Total Points: 53
Servings: 20
Per Serving: 2.65 points

Nutrition Information:

  • Calories: Approximately 90 per slice
  • Fat: 2g
  • Protein: 1g
  • Carbohydrates: 18g
  • Sugar: 4g
  • Sodium: 120mg

I'm waiting for your comments! Enjoy!

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