Pumpkin Poke Cake

Poke cake is exactly what it sounds like: a cake poked full of holes. But why add this seemingly silly step to an already delicious cake? Because it’s going to soak up a delicious topping. Here, a warmly spiced pumpkin cake gets vanilla pudding poured all over it and the pudding sinks right into the holes to the center of the cake so that every single bite is extra tasty. Made and served in the same baking dish, it’s the perfect potluck cake for when you need something easy that you can make for any fall gathering.

Cake:
cooking spray
2 cups all-purpose flour, unbleached
1½ cups granulated sugar
1½ tsp. baking powder
1 Tbsp. pumpkin pie spice
¾ tsp. kosher salt
½ tsp. baking soda
4 large eggs
1 (15 oz) can pumpkin purée (~ 2 cups)
¾ cup vegetable or Canola oil
1 tsp. pure vanilla extract

Pudding:
½ cup granulated sugar
¼ cup cornstarch
½ tsp. sea salt
2 large eggs
1 large egg yolk
2 cups whole milk
½ cup heavy cream
1 tsp. pure vanilla extract

Toppings:
2 cups heavy cream, cold
¾ cup granulated sugar
1 tsp. pure vanilla extract
ground cinnamon or cinnamon sticks
freshly grated nutmeg

Make the Cake:
Arrange a rack in the middle of the oven and heat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Coat a 3 qt or 9x13” baking dish with cooking spray; set aside.

Whisk 2 cups all-purpose flour, 1½ cups granulated sugar, 1½ tsp. baking powder, 1 Tbsp. pumpkin pie spice, ¾ tsp. kosher salt and ½ tsp. baking soda together in a large bowl. Add 4 eggs, 1 can pumpkin purée (2 cups), ¾ cup vegetable oil and 1 tsp. vanilla extract and stir with a spatula until smooth (some lumps are ok), about 2 minutes. (Alternatively, use an electric hand mixer on medium speed and mix until smooth, about 1 minute.) Pour the cake into the prepared baking dish.

Bake until the top of the cake springs back when pressed lightly and a toothpick comes out with just a few moist crumbs, 25-30 minutes. Place the cake on a wire rack and let cool for 30 minutes. Meanwhile, make the pudding.

Make the Pudding:
Place ½ cup granulated sugar, ¼ cup cornstarch and ½ tsp. kosher salt together in a medium saucepan and whisk to remove any lumps. Add 2 eggs and 1 egg yolk and whisk until smooth. Stir in 2 cups whole milk and ½ cup heavy cream. Cook over medium heat, stirring frequently, until it begins to thicken and bubble at the edges, about 8 minutes. Remove the saucepan from the heat and stir in 1 tsp. vanilla extract.

Use a skewer or fork to poke holes all over the top of the still-warm cake (still in the pan), poking about halfway into the cake. Pour the warm pudding over the cake and spread into an even layer. Not all of the pudding will absorb right away but will soak in as the cake cools. Let cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

Make the Topping:
Just before serving, place 2 cups cold heavy cream, ¾ cup granulated sugar and 1 tsp. vanilla extract in a large bowl. Beat with an electric mixer on medium-high speed (or whisk by hand) until soft peaks form. Spread the topping over the cake. Dust with ground cinnamon and freshly grated nutmeg.

Refrigerate in an airtight container for up to 3 days.

Makes 12-15 servings.