Pumpkin Pie Poke Cake

Pumpkin Pie Poke Cake

Ingredients

Pumpkin Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoons pumpkin pie spice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup canola or vegetable oil
• 1 can (15 oz) pure pumpkin

Filling for Poke Cake

• 1 can (12 oz) sweetened condensed milk
• 1/4 cup heavy whipping cream
• 1/2 teaspoon pumpkin pie spice

Whipped Cream Cheese Frosting

• 1/2 cup (1 stick) butter, softened
• 1 bar (8 oz) cream cheese, softened
• 4 cups powdered sugar
• 2/3 cup heavy whipping cream
• 1/2 cup chopped pecans

Instructions

• Heat kitchen appliance to 350 degrees. Spray a 9x13 baking dish with change of state spray.

Make the pie Poke Cake

• during a giant bowl mix flour, leavening, sodium hydrogen carbonate, salt, cinnamon, pie spice, cloves, and ginger. Stir with a whisk to interrupt up clumps. Set aside.

• within the bowl of stand mixer, or use a bowl and a hand-held liquidiser, beat along the eggs, sugar, oil, and pure pumpkin till lighter in color and mixed well. Add the dry ingredients into the wet and blend on low speed simply till combined.

• Pour into the ready pan and bake for 25-30 minutes.

• whereas the cake is baking mix the ingrediets for the filling; sweet milk, significant light whipping cream, and pie spice.

• now once the cake comes out of the kitchen appliance, take a fork and poke holes everywhere it. Pour the sweet milk mixture everywhere cake, ensuring to urge altogether the holes you poked.

• Let cool at temperature for concerning half-hour. cowl with wrapper and place it within the refrigerator long. Or a minimum of for eight hours however long is most well-liked.

Frosting

• during a bowl with a hand-held liquidiser, beat along the softened butter and softened cheese. Add within the granulated sugar, one cup at a time, beating once every addition.

• during a separate bowl, beat the significant light whipping cream till stiff peaks kind. This takes many minutes however it'll get there. Fold the topping into the cream cheese/butter mixture. Gently stir along till combined.

• Frost the cake and sprinkle with the pecans. cowl with wrapper and let refrigerate for a minimum of four hours (or longer is okay too) that the ice will get cold and thicken up. 
• Enjoy