Pumpkin Chocolate Poke Cake

October 30, 2014October 30, 2014by Adrian in Desserts, Recipes 20 Comments
Pumpkin Chocolate Poke Cake | Life With Garnish

Boy do I have a treat for you guys today! This pumpkin chocolate poke cake is so easy and delicious that you will want to make it over and over!

Because of the canned pumpkin in this recipe you won’t need to use any eggs, milk or oil. That’s right! No eggs, milk OR oil!

Pumpkin Chocolate Poke Cake | Life With Garnish

I’m not saying it’s healthy by any means but any recipe that cuts back on ingredients without cutting back on flavor? I like:) This mixture is thick. When you add it to your pan you will need to spread it out.

Right after you pull this cake from the oven and poke it with bunches of holes you cover it with a delicious homemade chocolate glaze. The heat from the cake makes the glaze just ooze down into the holes. Mmmm, so yummy!

Pumpkin Chocolate Poke Cake | Life With Garnish

And then, (yes there is an “And then”), after the cake cools, you get to top it with a homemade chocolate frosting. You can use store bought frosting if you want but I’m gonna give you the recipe for a delicious homemade version. So, there’s no need to make a trip to the grocery store, now is there?

Doesn’t it just look scrumptious?

Pumpkin Chocolate Poke Cake | Life With Garnish

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Pumpkin Chocolate Poke Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

    For the Cake
  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • 3½ tsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 1 15oz can pumpkin
  • 1 tbsp vanilla extract
    • For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa
  • pinch of salt
  • 2 tbsp milk
    • For the Chocolate Frosting
  • 6 tbsp butter, softened
  • 6 tbsp unsweetened cocoa
  • 3-3 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp milk

Instructions

    For the Cake
  1. In a mixing bowl combine the flour, sugars, baking powder, salt and ground cinnamon.
  2. Add the pumpkin and vanilla.
  3. Stir until combined. Mixture will be thick.
  4. Spread into a 9x13 pan that has been coated with cooking spray or butter.
  5. Bake in a 350° oven for 25-30 minutes or until toothpick inserted in middle comes out clean.
  6. Immediately after removing cake from oven poke holes all over using the end of a skewer or wood spoon.
  7. Spread chocolate glaze (recipe below) over the top and in the holes of the cake. The heat from the cake will help melt the glaze into the holes.
  8. Let cool completely in the baking pan on a cooling rack.
  9. Spread chocolate frosting (recipe below) over top of cake.
  10. Serve from pan.
    For the Chocolate Glaze
  11. In a small bowl combine the powdered sugar, cocoa and salt breaking up any lumps.
  12. Add the milk and stir until fully combined.
    For the Chocolate Frosting
  13. In a mixing bowl beat until fully combined; softened butter, powdered sugar, cocoa, vanilla and 3 tbsp of milk.
  14. If frosting is too thin add more powdered sugar. If frosting is too thick add a very little amount of milk until you reach desired consistency.
https://lifewithgarnish.com/pumpkin-chocolate-poke-cake/

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Adrian
I love creating simple and delicious recipes. I hate cleaning and all that goes with it! I’m an organizer in training so I’m always on the lookout for great organization tips!