Pumpkin Cheesecake Poke Cake Recipe

(Note: Some of the links in this post are affiliate links, and we will be compensated when you make a purchase by clicking through our links at no additional cost to you.)

Are you all ready for pumpkin recipes? I am! Bring on the fall pumpkin desserts! And this is THE ultimate fall dessert!

>>> Discover The Best Kitchen Appliances That Make It Easy to Eat Healthier

Ingredients

18.25 oz box golden yellow cake mix, dry cake mix only
15 oz can Libby’s® 100% Pure Pumpkin
1 oz Jell-O® Cheesecake Fat Free/Sugar Free Pudding Dessert
2 cups skim milk
8 oz container Cool Whip® Free Whipped Topping
Optional*:
1 tsp pumpkin pie spice
1 Tbsp chopped walnuts
*Optional ingredients are not included in the nutritional calculations.

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 9×13 baking dish with nonstick cooking spray.
2. In a large stand up mixing bowl or large bowl with a hand mixer, mix together dry cake mix, pumpkin and ½ cup water. If using pumpkin pie spice, mix in as well.
3. Mix for 2-3 minutes until batter is lump-free and fluffy.
4. Transfer batter to baking pan and bake cake for 30-35 minutes until edges are golden brown and fork inserted in center comes out clean.
5. Allow cake to cool completely.
6. Using a straw or end of a spoon, generously poke holes throughout cake.
7. In a medium bowl, mix cheesecake pudding mixture with 2 cups of skim milk.
8. Using a whisk, whisk pudding for 2 minutes.
9. Immediately pour pudding evenly over cake.
10. Top cake with Cool Whip® Free Whipped Topping and (optional) chopped walnuts and/or pumpkin pie spice.
11. Place cake in refrigerator before serving, and keep leftovers stored in refrigerator.

Nutrition Information

Per Serving (1/12th equal size slice):

Calories: 274

Fat: 4g

Carbohydrates: 53g

Fiber: 2g

Protein: 3g

Sugars: 28g

Sodium: 407mg

Vitamin A: 108%

Vitamin C: 1%

Calcium: 19%

Iron: 7%

>>> Discover The Best Kitchen Appliances That Make It Easy to Eat Healthier