If you’ve been scrolling through Pinterest this past year, you’ve seen poke cakes everywhere. I scrolled past them for a few months because deciding I needed to try one. I always loved Boston Cream Pie, so the thought of a nice pudding spread throughout a cake sounded right up my ally! Since it’s finally pumpkin season, I decided to make mine chocolate and pumpkin flavor! This Chocolate Pumpkin Gluten Free Poke Cake tastes like the love child between pumpkin pie and chocolate cake.
Making cake can take up a lot of time. Especially a poke cake. You’ve got the cake, the hole filling, and the frosting. There’s not always that much time for baking, so I love having mixes on hand. The Better Batter Chocolate Cake Mix saved the day on this one! It really cut the prep time down on this gluten free poke cake. I just quickly whipped together a pumpkin filling and topped it with my favorite whipped caramel recipe! I like to make a lot of the pumpkin filling. This way in addition to filling the holes, you can spread a thick layer on top. That way you can more pumpkin flavor and beautiful layers, win-win!
Usually, I try to keep my recipes as healthy as possible. Well, this is not one of those recipes. I’m a firm believer in everything in moderation. I try to eat healthy most of the year. That way, when I want to indulge, I don’t have to feel guilty about it. Pumpkin season is one of my favorites, so every once in a while I need to splurge with a delicious dessert!
- 1 Box of Better Batter Chocolate Cake Mix
- 1 Can Pumpkin Puree
- ½ Cup Brown
- ½ Cup Cream Cheese
- 1 Tbsp Maple Syrup
- 1 Tsp Cinnamon
- ½ Tsp Ground Ginger
- ½ Cup Whole Milk
- 1 Batch Whipped Caramel
- Prepare cake according to box directions and bake in a 9X13" pan
- Using the back of a wooden spoon poke holes in cooled cake
- Cream together pumpkin, cream cheese, and sugar
- Once light and fluffy add maple, spices, and milk
- Spread pumpkin mixture over cake
- Top with whipped caramel