Pumpkin Spice Cheesecake Poke Cake

It’s October, and the first hints of fall are in the air some of you already have temps dropping into the 30s and SNOW! Our idea of fall down here in the Sunshine State means temps in the mid-80’s, but it’s still time to bring on the pumpkin: pumpkin cookies, pumpkin candies, pumpkin air fresheners, and pumpkin lattes. I like an addiction—I just can’t get enough. {Though, from now on I’ll splurge on some Dunkin Donuts pumpkin coffee beans or pumpkin spice creamer instead of spending four bucks on that Starbucks concoction. I know, I’m in the minority.}

In honor of this sweet smelling season, I decided to experiment with a new pumpkin recipe. All of the moist, gooey poke cake recipes floating around Pinterest have me salivating. Hmmm. . . One of my favorite cakes is spice cake. Spice cake usually has cream cheese frosting. But I wanted something with less guilt and lower fat than traditional cake, something like . . . pumpkin poke cake.

Yes, I uses mixes, but I never claimed to be a from-scratch baker. But there is no oil, healthy pumpkin, and sugar-free pudding. Not completely guilt-free, but a ton less fat and calories than traditional cake.

Oh, and did I mention it’s quite tasty?

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Pumpkin Spice Cheesecake Poke Cake
 
INGREDIENTS
  • 1 box (18.25 oz)  spice cake mix
  • 1 cup pumpkin purée (not pumpkin pie mix)**
  • 3 large eggs
  • 1 cup water
  • 2 boxes cheesecake instant pudding
  • 4 cups milk
  • cool whip (or your own whipped cream if  you insist)
  • cinnamon butter pecans (see recipe below)
DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine cake mix, water, eggs, and pumpkin. Beat with electric mixer at low speed for 30 seconds then high speed for 2 minutes.
  3. Pour into greased 9 x 13 inch pan and bake according to package directions.
  4. Let cake cool for a few minutes. Take a chop stick, wooden spoon handle, or other similar shaped object and poke holes all over the cake. Poke down to the bottom.
  5. Make pudding according to directions (pudding mix + 4 cups milk — whisk for about 2 minutes).  Pour pudding over cake. Using a spatula or the back of a spoon, gently push some pudding down into the holes. It wont all fit, but go over a few times.
  6. Chill in refrigerator.
  7. Add whipped topping once completely cool.
  8. Sprinkle with cinnamon sugar buttered pecans (recipe below) just before serving.
  9. Enjoy!

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 Cinnamon Sugar Buttered Pecans

  • 1/2 pound pecans
  • 1 tablespoon clarified butter (or just add a splash of evoo to your regular butter)
  • 1/8 teaspoon  salt
  • 1 1/2 tbsp. sugar (or 1/4 teaspoon Sweet Leaf Stevia)
  • 1 tablespoon cinnamon
  • 1/4 teaspoon vanilla extract
On a lightly greased cookie sheet, LIGHTLY toast pecans for 5 about minutes. Watch so they don’t burn. Meanwhile, mix dry ingredients. Melt butter & evoo in pan. Add in toasted pecans. Mix and coat for 2 min. Toss with sugar mix. let cool. Store in fridge.

**Wondering what to do with that extra pumpkin? Wait until my next recipe. I used it up in a yummy, healthy snack.

8 thoughts on “Pumpkin Spice Cheesecake Poke Cake

  1. aka_vinobaby

    I'm with you on the home brew. Pumpkin creamer works great—AND I just have to stumble into the kitchen to get some. No way I could manage to drive for coffee (and pay 4 buck for one cup!). Hope you have a fabulous weekend too. Enjoy the "cool" weather.

    Reply
  2. Jamie

    Gosh. That looks so yummy. Growing up in Florida myself, I know what you mean. But back then — in the dark ages before the internet and Starbucks — the only pumpkins I knew of was the solitary one we carved for our porch on Halloween. (Well, we did have pumpkin pie for Thanksgiving.) This looks like something great to try in the next month.

    Reply
  3. Pingback: Easy Harvest Pumpkin Spice Cake with Maple Cream Cheese Frosting | KerryAnnMorgan.com

  4. sheet

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