Desserts
Pumpkin Spice Poke Cake
Description
It’s a cocktail and cake in one! From our Betty Crocker A Piece of Cake cookbook, this easy to make pumpkin spice cake is infused with spiced rum cream liqueur, for an over-the-top indulgent boozy poke cake. What is a poke cake? Typically, a single layer cake gets poked after baking, where the holes are filled with a tasty concoction to create a moist cake with an explosion of flavor!
Ingredients:
- Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/4 cup Caribbean spiced rum cream liqueur
- Cake
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 2 3/4 cups Gold Medal™ All Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Topping
- 1 1/2 cups whipping cream
- 3 tablespoons Caribbean spiced rum cream liqueur
- 1 tablespoon sugar
Directions:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray.
- In medium bowl, beat cream cheese with electric mixer on medium speed 1 to 2 minutes or until smooth. Add sweetened condensed milk and 1/4 cup liqueur; beat,scraping bowl frequently, until smooth. Cover and refrigerate while preparing cake.
- In large bowl, beat 1 1/2 cups sugar, oil, eggs and pumpkin in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Add flour, baking powder, pumpkin pie spice, salt and baking soda. Beat on medium speed 2 minutes. Pour evenly into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool 10 minutes.
- Using the handle of a wooden spoon (1/4 to 1/2-inch diameter) poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Cool completely on cooling rack, about 1 hour.
- Pour cream cheese mixture over cake, working back and forth to fill holes. (Some filling should remain on top of cake.) Cool completely, about 1 hour.
- In chilled medium bowl, beat whipping cream, 3 tablespoons rum and 1 tablespoons sugar with electric mixture on low speed until thickened. Gradually increase speed to high and beat just until stiff peaks form. Carefully spread over cake. Cover loosely and refrigerate about 1 hour or until chilled but no longer than 48 hours. Sprinkle with additional pumpkin pie spice if desired.
