Description
A moist, spiced pumpkin poke cake soaked with sweet condensed milk and topped with stabilized whipped cream, perfect for fall.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup, packed) light brown sugar
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 6 g (1 tsp) salt
- 8 g (2 tsp) ground cinnamon
- 1 g (1/4 tsp) ground ginger
- 1 g (1/4 tsp) ground nutmeg
- 0.5 g (1/8 tsp) ground cloves
- 180 ml (3/4 cup) vegetable oil
- 3 large eggs, room temperature
- 425 g (1 3/4 cups) canned pumpkin puree
- 10 ml (2 tsp) vanilla extract
- 395 g (14 oz can) sweetened condensed milk
- 450 g (about 4 cups) stabilized whipped cream
- 100 g (1 cup) toasted chopped pecans
- 60 g (3/4 cup) sweetened shredded coconut
- 100 ml (1/2 cup) caramel sauce (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×13-inch (23 x 33 cm) pan and line the bottom with parchment.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together oil, eggs, pumpkin puree, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, checking at 25 minutes for doneness.
- While the cake is still warm, poke holes across the surface with a wooden spoon handle. Warm the condensed milk and pour it over the cake to fill the holes.
- Allow the cake to cool for 30 minutes, then chill in the refrigerator for at least 1 hour. Spread whipped cream on top and refrigerate until set.
- Toast the pecans and coconut, then sprinkle on top along with caramel sauce, if using. Slice and serve.
Notes
To stabilize whipped cream, add sifted powdered sugar or gelatin. For variations, consider gluten-free or egg-free substitutions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg