Description
This Pumpkin Spice Poke Cake is a made-from-scratch dessert that’s rich, moist, and bursting with fall flavors. Topped with fluffy whipped cream frosting and garnished with toffee bits, chocolate chips, and pumpkin spice syrup, it’s the ultimate pumpkin lover’s treat—perfect for holidays or cozy gatherings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup Amoretti Pumpkin Spice Syrup, plus more for garnish
- Whipped Cream Frosting:
- 1/2 cup cold heavy whipped cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toffee bits
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch square pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large mixing bowl, beat together oil, granulated sugar, and brown sugar until combined.
- Beat in the egg until smooth, then mix in pumpkin puree and vanilla extract.
- Add the flour mixture in 3 additions, alternating with the milk in 2 additions (beginning and ending with the dry ingredients). Mix until just combined.
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes. While still warm, poke about 16 holes into the cake using the handle of a wooden spoon. Pour pumpkin spice syrup into each hole and let cake cool completely.
- To make the whipped cream frosting, beat heavy cream until thickened. Gradually beat in powdered sugar and vanilla extract until stiff peaks form.
- Spread whipped cream over the cooled cake. Garnish with toffee bits, chocolate chips, and extra syrup if desired.
- Serve directly from the pan and enjoy!
Notes
- Make sure the cake is fully cooled before adding the whipped cream to prevent melting.
- You can substitute pumpkin spice syrup with maple syrup or homemade pumpkin spice glaze if unavailable.
- This cake is best served the same day but can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
