Butterscotch Pumpkin Poke Cake Recipe

Piece of butterscotch pumpkin poke cake on a white plate.

5 from 3 votes

Butterscotch Pumpkin Poke Cake Recipe

Butterscotch Pumpkin Poke Cake is a rich creamy dessert perfect for Fall. It's a simple pumpkin cake drizzled with butterscotch pudding and topped with brown sugar cream cheese frosting.

Prep Time15

Cook Time40

Cool Time4 30

Total Time5 23

Course: Dessert

Cuisine: American

Keyword: Butterscotch Pudding Cake, Pumpkin Butterscotch Poke Cake, Pumpkin Poke Cake

Servings: pieces

Calories: 451kcal

Author: Amanda Finks

Ingredients

For The Cake

3 large eggs
15 oz. can pumpkin purée
1/2 cup water
1/4 cup canola oil or your preferred cooking oil
1 teaspoon ground cinnamon
15.25 oz. box yellow cake mix

For The Butterscotch Pudding

4 cups whole milk
2 (3.5 oz.) boxes cook-and-serve butterscotch pudding mix*

For The Cream Cheese Frosting

8 ounces cream cheese room temperature
8 Tablespoons unsalted butter room temperature (1 stick)
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
3 cups powdered sugar
Optional: caramel sauce for serving

Instructions

Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, add the eggs, pumpkin, water, oil, and cinnamon. Whisk until well combined. Add the cake mix. Whisk until well combined.
Pour the cake batter into the baking dish. Spread it out evenly. Bake for 28-30 minutes.
As soon as the cake comes out of the oven, use the bottom of a wooden spoon to poke holes all over the cake.
As the cake cooks, make the pudding.
Add the milk and pudding mix to a sauce pot and place it over medium heat. Cook, stirring often, until it comes to a boil and thickens, about 12 minutes.
Slowly drizzle the hot pudding over the hot cake, trying to get as much pudding into the holes as possible.
Cool at room temperature for 30 minutes. Then, chill completely in the refrigerator for at least 4 hours.
As the cake cools, make the cream cheese icing.
Add the cream cheese and butter to a large mixing bowl. Mix with an electric mixer on medium speed until creamy, about two minutes. Add the brown sugar and vanilla extract. Mix on medium speed until well combined. Add the powdered sugar. Mix on medium speed until combined and slightly fluffy, about two minutes.
Top the cake with the icing, spreading it out evenly.
Serve chilled. Optional: Drizzle each piece of cake with caramel sauce for serving.

Video

Notes

*Not the instant pudding mix.

Nutrition