Pumpkin Pudding Poke Cake

By carvalhohm2

Ingredients

• 1 box spice flavored cake mix
• 1 (14-ounce) can pumpkin puree
• 3 eggs
• 1/2 cup applesauce
• 1 (3-ounce) box white chocolate instant pudding (can substitute vanilla or French vanilla instant pudding)
• 2 cups milk
• 1 teaspoon ground cinnamon
• 1 (8-ounce) container Cool Whip Lite

Details

Adapted from allfreecasserolerecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Spray a 9 x 13 inch baking dish with non-stick cooking spray.

Combine cake mix, pumpkin, eggs, and applesauce in a mixing bowl. Mix for 30 second on low to combine, then increase speed to medium-high for 2 minutes.
Pour batter into prepared pan and bake for 26 to 33 minutes. Remove from oven and allow to cool for ten minutes.

While cake is cooling, add pudding mix and cinnamon to milk in a large measuring cup and whisk together well. Allow pudding mix to thicken slightly, about 3 minutes or so.
Poke holes in the cake using the handle of a wooden spoon. We made large holes rather far apart. You can space them closer together if you want more pudding disbursed. Pour pudding carefully into each hole. When each hole is full (you will have pudding left over), spread any excess pudding that is already on the cake evenly across the top.

Chill both the cake and the leftover pudding separately for about two hours. Remove cake from the refrigerator and spread the remaining pudding over the top of the cake. Stir the Cool Whip and drop it in dollops onto the top of the cake. Carefully spread the Cool Whip over the cake. Keep refrigerated when not being served.

Preheat oven to 350 degrees F.

Spray a 9 x 13 inch baking dish with non-stick cooking spray.

Combine cake mix, pumpkin, eggs, and applesauce in a mixing bowl. Mix for 30 second on low to combine, then increase speed to medium-high for 2 minutes.
Pour batter into prepared pan and bake for 26 to 33 minutes. Remove from oven and allow to cool for ten minutes.

While cake is cooling, add pudding mix and cinnamon to milk in a large measuring cup and whisk together well. Allow pudding mix to thicken slightly, about 3 minutes or so.
Poke holes in the cake using the handle of a wooden spoon. We made large holes rather far apart. You can space them closer together if you want more pudding disbursed. Pour pudding carefully into each hole. When each hole is full (you will have pudding left over), spread any excess pudding that is already on the cake evenly across the top.

Chill both the cake and the leftover pudding separately for about two hours. Remove cake from the refrigerator and spread the remaining pudding over the top of the cake. Stir the Cool Whip and drop it in dollops onto the top of the cake. Carefully spread the Cool Whip over the cake. Keep refrigerated when not being served.