Hot Fudge Pumpkin Poke Cake
Back when I first started blogging seriously, I made a Pumpkin Poke Cake. It was my first recipe to ever go viral on Pinterest, and I remember being so stunned! In fact, I almost didn’t post it at all, because the pictures were horrible and I felt like it might be a little “too out there” for most people.
Fast forward a few years, and it’s still my most popular recipe! Turns out a pumpkin cake soaked in sweetened condensed milk and topped with whipped cream isn’t too far “out there” after all 😉
The next year I made this Pumpkin Nutella Poke Cake. It didn’t get quite as much attention on Pinterest, but I liked it even better than the first! Pumpkin and Nutella are a fabulous combination, and that cake rocks it so well.
If you’re in the mood for pumpkin already, I highly recommend checking that one out pronto!
Today, I’m adding to the ranks this Hot Fudge Pumpkin Poke Cake! So, so good you guys. A really perfect layer of moist pumpkin cake soaked in sweetened condensed milk, with glorious hot fudge and Cool Whip on top. It’s a trifecta of pumpkin goodness 🙂
For the cake:
- 15.25 oz yellow or vanilla cake mix
- 15 oz canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
For the Topping:
- 14 oz sweetened condensed milk
- 1 jar hot fudge sauce (any amount over 8 oz is ok)
- 8 oz Cool Whip
Preheat oven to 350ºF. Lightly grease a 9x13 baking dish with non-stick cooking spray (for a thicker cake, you can also use an 8x8 baking dish and increase the baking time a bit).
Mix together the cake mix, pumpkin puree, milk, vanilla, and pumpkin pie spice until batter forms (some lumps are ok). Pour batter into the prepared baking dish.
Bake for 30 minutes, until toothpick inserted in the center comes out clean.
While warm, use the bottom of a wooden spoon to poke holes (about 20) throughout the cake. Pour the sweetened condensed milk over the cake, aiming for the holes. Cover and chill, allowing the cake to soak up the SCM as it cools.
Heat the hot fudge sauce and pour it over the chilled cake, again aiming for the holes. Spread Cool Whip on top.
Chill until time to serve (best if chilled overnight).