Pumpkin Poke Cake

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Believe it or not I’ve never made a sheet cake! Now I see the appeal! So easy with all of the taste and you can slather on just the right amount of frosting so every bite is perfect. It’s also a cake I don’t feel bad about cutting into and eating, not precious at all.

If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

In case you’re wondering how many holes to poke in the cake, the answer is as many as possible! The rum-spiked custard is so so good!

Steps to Make This Pumpkin Sheet Cake

1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper and add 10 cupcake papers to a cupcake tin. Start off by sifting the dry ingredients (not the sugar) together and give it a good whisk. Mix the buttermilk, vanilla, orange blossom and sour cream in a glass and set it aside.
2. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium. Add the eggs one at a time making sure each is incorporated well before adding in the next. Go ahead and add your flour mixture in three batches alternating with the milk mixture. Make sure you start and end with the flour mixture. Don’t over mix, just beat until combined.
3. Mix in the pumpkin puree and scrape down the sides of the bowl to make sure the pumpkin is well incorporated. Once the batter is done, pour it into the cake pan and the excess into the cupcake pan. Make sure its lined with cupcake papers! Bake the cake at 350 degrees for about 30 minutes or until the center is set. Bake the cupcakes for about 15-20 minutes at the same temperature. Allow the cake to rest for about 10 minutes, then transfer it to either a wire rack or a large plate. Move the cake onto parchment paper and allow it to cool to room temperature and set the cupcakes aside to cool too.
4. For the vanilla pudding; Whisk together the sugar, cornstarch, and salt in a saucepan. Add the milk into that sugar mixture and stir until it is a paste.
5. Add the egg yolks to the saucepan and cook the mixture on a low heat. You will need to stir this continuously and let the mixture thicken but be careful not to over boil.
6. Once it is thick enough, turn the heat off and add the butter, rum and vanilla. Mix it up until it is well incorporated then transfer it to a bowl. Create an airtight seal with plastic wrap and place it in the refrigerator for about an hour to chill.
7. Now for the browned buttercream; Cook the butter over medium heat while stirring frequently until the butter is golden brown. Transfer to a bowl and whisk in spices then allow it to cool to room temperature.
8. Once your brown butter has cooled to room temperature, in a standing mixer fitted with a paddle attachment, pour the butter in the bowl and beat it on low speed.
9. Sift the confectioners sugar into a bowl to make sure there are no lumps! Once you have done that, add it into the bowl with the browned butter and continue mixing on low speed. At this time you can also drizzle in the vanilla and cream. Continue mixing until desired consistency is reached.
10. It’s time to assemble your cake! Use a round dowel or any other handy kitchen tool to poke holes into the cake. You’re going to want to poke holes all the way up and down and across your cake.
11. Once you have poked your holes, use a knife or and offset spatula to spread the pudding over the sheet. Make sure to press the pudding into the holes. Remove any excess with a spatula and allow it to soak in.
12. For your final step, smooth on that buttercream! Make a nice even coat and then you are ready to enjoy your pumpkin poke cake!

If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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Pumpkin Poke Cake

Pumpkin cake poked to heaven and back then filled with homemade vanilla pudding spiked with rum and topped in a spiced brown buttercream!

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 24

Calories 200 kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Cake

• 1 1/2 cups pumpkin puree 335g
• 3 tsp cinnamon 7g
• 2 tsp ginger 4g ground
• 1/2 tsp nutmeg 1g ground
• 1/2 tsp cloves 1g ground
• 1/2 tsp all spice 1g
• 1 tsp salt 5g
• 1 tsp baking soda 7g
• 4 tsp baking powder 16g
• 4 cups all-purpose flour 500g
• 2 2/3 cups brown sugar 467g dark, packed
• 4 large eggs
• 1 cup buttermilk 237mL
• 1 cup butter 225g unsalted, room temp
• 1/2 cup sour cream 120g
• 2 tsp orange blossom water 10mL
• 2 tsp vanilla 10mL

For the Vanilla Pudding

• 1/2 cup sugar 100g
• 3 tbsp cornstartch 23g
• 1 pinch salt
• 2 cups whole milk 473mL
• 2 egg yolks
• 2 tablespoons butter 28g unsalted
• 1 teaspoon vanilla extract 5mL
• 1 1/2 tablespoons dark rum 22mL

For the Browned Buttercream

• 1 1/2 cups butter 340g browned
• 1 pound confectioners sugar 454g
• 3 tablespoons cream 45mL
• 2 teaspoons cinnamon 5g
• 1/2 teaspoon ginger 1g
• pinch nutmeg
• pinch cloves
• 1/2 teaspoon all-spice 1g
• 1/2 teaspoon salt 2.5g
• 2 teaspoons vanilla 10mL

Instructions

For the Cake:

1. Preheat oven to 350 degrees. 
Line a 9 x 13 baking pan with parchments paper. Add 10 cupcake papers to a cupcake tin.

2. Mix the buttermilk, vanilla, orange blossom and sour cream in a glass and set aside.
3. Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.
4. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium.
5. Add the eggs one at a time making sure each is incorporated well before adding the next.
6. Add the flour mixture mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not over mix, just beat until combined.
7. Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.

8. Pour batter into cake pan and excess into cupcakes. Bake the cake at 350 degrees for about 30 minutes or until the center is set. 

9. Bake the excess cupcakes for about 15 to 20 minutes at the same temperature. 

10. Allow cake to rest for about 10 minutes, then invert onto either a wire rack or a large plate. Move to parchment paper, allow to cool to room temperature.

11. Set the excess cupcakes aside to cool. 

For Vanilla Pudding:

1. Whisk sugar, cornstarch, and salt in a saucepan.

2. Add milk into the sugar mixture. Stir until a paste. Combine milk and egg yolks.

3. Cook the mixture on a low heat, while stirring continuously. Let the mixture thicken and don't over boil. Turn off the heat. Add butter, rum and vanilla.

4. Transfer mixture to a bowl. Create an airtight seal with plastic wrap. Move to the refrigerator for about an hour until chilled.

For the Browned Buttercream:

1. Cook over medium heat, while stirring frequently until butter is golden brow. Transfer to bowl and whisk in spices. Allow to cool to room temperature.

   
2. In a standing mixer fitted with a paddle attachment, beat the butter on low speed. Add sifted confectioners' sugar. Continue mixing on low. Drizzle in vanilla and cream. Mix until desired consistency is reached.

For the Assembly:

1. Use a round dowel or any handy kitchen tool to poke holes into the cake.

   

2. Use a knife or offset spatula to spread the pudding over the sheet. Press into the holes. Remove excess with a spatula and allow to soak in.

   

3. Smooth on the buttercream.

   

Recipe Video

Nutrition Facts

Pumpkin Poke Cake

Amount Per Serving (1 piece)

Calories 200 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 23mg 8%

Sodium 220mg 9%

Potassium 190mg 5%

Total Carbohydrates 34g 11%

Dietary Fiber 4g 16%

Sugars 12g

Protein 6g 12%

Vitamin A 3%

Vitamin C 5%

Calcium 4%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

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