Pumpkin Poke Cake (with real pumpkin!) Recipe

This heavenly Pumpkin Poke Cake will be your new favorite autumn treat to enjoy. This delectable dessert is a sublime blend of sweet and spicy flavors, all meshed together in one delightful bite. It’s moist, rich, and packed full of that classic pumpkin goodness. Pumpkin Poke Cake will be the perfect centerpiece for your Halloween bash, Thanksgiving feast, or any cozy autumn get-together. Trust me, this dessert will win all hearts.

Now, what sets this cake apart from your regular pumpkin cake, you ask? Well, it’s the real pumpkin that we’re using, of course! Unlike many pumpkin desserts that simply use canned pumpkin pie filling, this recipe takes the cake to a whole new level by bringing in the freshness of real pumpkin. Try it once, and I bet you’ll fall head over heels in love with it!

* Prep Time: 20 mins
* Cook Time: 35 mins
* Total Time: 55 mins
* Servings: 12
* Yield: 1 Cake

Let’s dig into the details, shall we?

Ingredients & Equipment You’ll Need

Ingredients

1 Medium Pumpkin
2 Cups All-Purpose Flour
1 1/2 Cups Sugar
1/2 Cup Butter
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Large Eggs
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg

Equipment

Blender
Mixer
Oven
Baking Tray

This recipe might seem simple, but its flavors are complex. Pumpkin itself is an autumn staple – it��s earthy, slightly sweet, and filled with healthy nutrients. Cinnamon and nutmeg bring warming, spicy notes while vanilla adds a pleasant sweetness. The choice of all-purpose flour aids in achieving a perfect tender crumb, while the eggs provide structure and make the cake airy.

How To Make Pumpkin Poke Cake

First up, preheat your oven to 350��F (175��C). While it’s getting heated up, prep your baking tray. Give it a good buttering to ensure your cake doesn��t stick!
Next, blend the pumpkin until smooth. After that, gather your dry ingredients – flour, sugar, baking soda, cinnamon, nutmeg, and salt, and mix them in a bowl.
Then, beat the eggs until fluffy. Add in the butter, vanilla extract and the prepared pumpkin puree. Gradually add the dry ingredients into this wet mixture, mixing well each time.
Pour the cake mix into your baking tray and bake it in the preheated oven for about 35 minutes. Wait until the top of the cake turns a beautiful golden brown.
Lastly, remove the cake from the oven, let it cool. Once cooled, dig in and enjoy the tasty treat!

Tips For The Best Results

For a creamier texture, add a dollop of whipped cream on top of each slice when serving.
You can use canned pumpkin if fresh one’s not available but trust me, the taste of a fresh pumpkin is unbeatable.

Storage Tips

Store your cake in an airtight container. It can last up to 3-5 days at room temperature, or up to a week in the fridge.
If you have extras, you can also freeze slices of the cake. They can last up to 1-2 months!

Frequently Asked Questions

Q: Can I use other types of squash instead of pumpkin?
A: Yep! Butternut squash makes a great substitute. It��s sweet and soft similar to pumpkin.

Q: Can I make this cake gluten-free?
A: Yes, you can just replace the all-purpose flour with gluten-free flour.

Q: Where can I get fresh pumpkin?
A: Any local grocery or farmer’s market should have them, especially in the autumn months.

Q: Can I add nuts or fruits to this recipe?
A: Absolutely! Walnuts, pecans, or raisins would go great in the batter.

Q: How can I tell if the cake is fully cooked?
A: You can insert a skewer or a toothpick into the middle of the cake. If it comes out clean, the cake is cooked.

Nutritional Facts of Pumpkin Poke Cake

Each slice contains

Calories: 325 cal
Protein: 5g
Carbs: 45g
Fat: 15g
Fiber: 2g
Sugar: 22g

I��ve got to tell you, this Pumpkin Poke Cake is an absolute winner. It��s the must-try dessert of the season. Served warm or chilled, it��s a slice of pure bliss. So, get baking, folks! The perfect Pumpkin Poke Cake awaits you! Happy cooking!