This Pumpkin Jello Poke Cake is a fun and festive treat for fall! It’s soft, fluffy, and packed with pumpkin flavor, making it perfect for gatherings.
What’s really cool is the jello that seeps into the cake, keeping it moist and adding a splash of sweetness. I love toping it off with whipped cream—it’s a delightful finishing touch!
Key Ingredients & Substitutions
Spice Cake Mix: This gives the cake its warm flavors. If you can’t find spice cake mix, using white cake mix and adding 1-2 teaspoons of cinnamon and nutmeg can work well. It’s a great way to customize it to your taste!
Pumpkin-Flavored Gelatin: The pumpkin jello adds flavor and moisture. If you can’t find it, consider using regular gelatin mixed with some pumpkin spice and a little extra sugar, or opt for a similar flavor like orange for a twist.
Canned Pumpkin Puree: This is essential for the pumpkin taste. You can replace it with homemade pumpkin puree if you have fresh pumpkins on hand. Just ensure to drain excess moisture for the right consistency.
Whipped Topping: If you’re looking for a dairy-free option, you could substitute with whipped coconut cream. It adds a slight coconut flavor, which can complement the pumpkin nicely!
How Do You Ensure Perfectly Soaked Cake?
The poke cake method is what makes this cake extra moist. Poking holes allows the jello mixture to seep into the cake, creating a juicy texture. Here’s how to do it right:
- Use the handle of a wooden spoon to poke even holes, about 1 inch apart. Don’t rush this step!
- Make sure to pour the jello mixture while the cake is still warm to help it absorb better.
- Allow enough time for the cake to chill in the fridge after adding the jello. At least 4 hours will ensure the gelatin sets and flavors meld.
Don’t skip the chilling step; this is crucial for the cake to really soak up that delicious jello flavor!
How to Make Pumpkin Jello Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box spice cake mix (or white cake mix with added spices)
- Ingredients needed to prepare the cake mix (usually eggs, oil, water)
For the Jello Layer:
- 1 (3 oz) box pumpkin-flavored gelatin (pumpkin jello)
- 1 cup boiling water
- 1 cup cold water
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice (optional)
- 1 cup powdered sugar
For Topping:
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 cup crushed graham crackers or gingersnap cookies for topping (optional)
How Much Time Will You Need?
This pumpkin jello poke cake recipe takes about 15 minutes of prep time and 30-35 minutes of baking time, plus chilling the cake for at least 4 hours to let the jello set and flavors meld. So, overall, you’re looking at a total of about 4 hours and 50 minutes from start to enjoying this dessert!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to the temperature specified on the spice cake mix box. In a mixing bowl, prepare the cake batter according to the package directions. Once mixed, pour the batter into a greased 9×13-inch baking dish, spreading it evenly.
2. Bake the Cake:
Bake the cake according to the package instructions, usually about 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool for about 10-15 minutes.
3. Poke the Holes:
Using the handle of a wooden spoon or a similar utensil, gently poke holes all over the surface of the warm cake, spacing them about 1 inch apart. This step is essential for letting the jello mixture seep in!
4. Prepare the Jello Mixture:
In a medium bowl, dissolve the pumpkin-flavored gelatin in 1 cup of boiling water. Stir it well until it’s completely dissolved. Next, add 1 cup cold water, the canned pumpkin puree, pumpkin pie spice (if you’re using it), and the powdered sugar. Mix everything thoroughly until combined.
5. Pour the Jello Mixture:
Carefully pour the pumpkin jello mixture evenly over the poked holes in the cake. Make sure to cover the surface well, allowing the jello to seep into the cake for maximum flavor and moisture!
6. Chill the Cake:
Place the cake in the refrigerator and let it chill for at least 4 hours, or until the gelatin is fully set. This is where the magic happens as the jello infuses the cake!
7. Add the Topping:
Once the jello is set, spread the thawed whipped topping evenly over the jello layer on the cake. This creamy topping balances out the flavors beautifully.
8. Garnish as Desired:
If you’d like, sprinkle crushed graham crackers or gingersnap cookies on top of the whipped topping for an extra crunch and delicious texture!
9. Serve and Enjoy:
Slice into the cake, and serve chilled. Enjoy the layers of moist cake and sweet pumpkin jello with a light, fluffy topping for a delightful fall-inspired dessert!
With this pumpkin jello poke cake, you’ll impress friends and family with minimal effort and maximum flavor. Happy baking!
Can I Use a Different Flavor of Gelatin?
Yes! If pumpkin-flavored gelatin is not available, you can use a similar flavor like orange or even lemon for a fun twist. Just keep in mind that it will change the overall flavor of the cake.
Can I Make This Cake Vegan?
Absolutely! Use a vegan cake mix and substitute eggs with applesauce or flaxseed meal mixed with water. For the whipped topping, look for a plant-based alternative like coconut whipped cream or a vegan whipped topping.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For the best texture, don’t add the whipped topping until you’re ready to serve.
Can I Freeze This Cake?
Yes, you can freeze the cake! Just ensure it’s tightly wrapped in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving. Add the whipped topping fresh just before you serve it!
