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Lightened Up Pumpkin Poke Cake

This Lightened Up Pumpkin Poke Cake is an all time fall favorite at our house! A scrumptious pumpkin cake, soaked in a sugar free caramel sauce, and layered with a whipped cream pudding topping! It’s sure to satisfy any sweet tooth!

Servings: Makes 20 slices  

What ingredients do I need to make this Lightened Up Pumpkin Poke Cake?

  • Pillsbury sugar free yellow cake mix or Betty Crocker’s yellow cake mix-keep in mind the points will vary depending on the brand you use.
  • 100% pure pumpkin puree-be sue to use 100% canned pumpkin NOT pumpkin pie filling!
  • Pumpkin pie spice
  • Smucker’s sugar free caramel syrup- You can find this at most grocery stores near the ice cream toppings or HERE online on Amazon.
  •  Lite cool whipped topping-thawed
  • Sugar free vanilla pudding mix– you could also use sugar free butterscotch or cheesecake flavor, if desired.
  • Skim milk- in order for the pudding to set up I highly recommend using skim milk vs unsweetened almond milk.   

What if I can’t find pumpkin pie seasoning?

You can substitute the pumpkin pie seasoning with: 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground ginger

How do I make this Lightened Up Pumpkin Poke Cake?

Preheat oven to 350 degrees. Spray a 9×13  baking pan with non stick cooking spray.

In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin purée.

Mix until well combined.

NOTE: The batter will be thick.

Pour batter into prepared baking dish. Spread batter evenly into prepared baking dish.

Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. 

Remove from oven and let the cake cool completely.

Using the handle of a mixing spoon or chopstick poke holes all over the top of the cake.

Melt caramel sauce in a microwaveable bowl for about 10 seconds. 

Pour melted caramel sauce over the top of the cooked cake.

Spread evenly so the caramel fills the holes. 

 Refrigerate for at least a few hours, or overnight.

Whisk skim milk and sugar free Jell-O vanilla pudding into a medium mixing bowl.

Whisk until well combined. Fold in cool whip topping. 

Spread whip topping over the cold cake. 

Sprinkle pumpkin spice over the top, if desired. 

Drizzle more sugar free caramel sauce over the top for additional points. 

Store leftovers in the refrigerator for up to 5 days.

 

Cake Ingredients:

Topping Ingredients:

Directions:

  • Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray.
  • In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin purée. Mix until well combined. NOTE: The batter will be thick.
  • Pour batter into prepared pan.
  • Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. 
  • Remove from oven and let the cake cool completely.
  • Using the handle of a mixing spoon or chopstick poke holes all over the top of the cake. 
  • Melt caramel sauce in a microwaveable bowl for about 10 seconds. 
  • Pour melted caramel sauce over the top of the cooked cake. Spread evenly so the caramel fills the holes. 
  • Refrigerate for at least two hours, or overnight.
  • Whisk skim milk and sugar free vanilla pudding into a medium mixing bowl. Whisk until well combined. 
  • Fold in cool whip topping. 
  • Spread whip topping over the cold cake. 
  • Sprinkle with pumpkin spice and drizzle the top with Smucker’s sugar free caramel sauce, if desire- for additional points. 
  • Store leftovers in the refrigerator for up to 5 days.

 

Servings: Makes 20 slices  

5-8 PersonalPoints* per slice

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 20

Lightened Up Pumpkin Poke Cake

Pumpkin Poke Cake

This Lightened Up Pumpkin Poke Cake is an all time fall favorite at our house! A scrumptious pumpkin cake, soaked in a sugar free caramel sauce, and layered with a whipped cream pudding topping! It's sure to satisfy any sweet tooth!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 22 minutes
Additional Time 2 hours
Total Time 2 hours 27 minutes

Ingredients

  • 1 ( 16 oz.) box Pillsbury sugar free yellow cake mix or Betty Crocker's yellow cake mix 
  • 1 (15 oz.) can 100% pure pumpkin puree 
  • 1 and 1/2 tsp pumpkin pie spice
  • 6 Tbsp Smucker's sugar free caramel syrup

Topping Ingredients

  • 8 oz. lite cool whipped topping, thawed
  • 1 (1 oz.)  Sugar free Jell-O vanilla pudding
  • 1 cup skim milk  
  • Smucker's sugar free caramel sauce, optional and for additional points.

Instructions

    1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non stick cooking spray.
    2. In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin purée. Mix until well combined. NOTE: The batter will be thick.
    3. Pour batter into prepared pan.
    4. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. 
    5. Remove from oven and let the cake cool completely.
    6. Using the handle of a mixing spoon or chopstick poke holes all over the top of the cake. 
    7. Melt caramel sauce in a microwaveable bowl for about 10 seconds. 
    8. Pour melted caramel sauce over the top of the cooked cake. Spread evenly so the caramel fills the holes. 
    9. Refrigerate for at least two hours, or overnight.
    10. Whisk skim milk and sugar free vanilla pudding into a medium mixing bowl. Whisk until well combined. 
    11. Fold in cool whip topping. 
    12. Spread whip topping over the cold cake. 
    13. Drizzle the top with Smucker's sugar free caramel sauce, if desire- for additional points- 1 Tbsp for 2 PersonalPoints. 
    14. Store leftovers in the refrigerator for up to 5 days. 


      Servings: Makes 20 slices  

    5-8 PersonalPoints* per slice

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per serving of using Pillsbury sugar free cake mix and sugar free vanilla pudding, 6 smartpoints per serving if using regular Betty Crocker yellow cake mix and sugar free vanilla pudding mix, 7 smartpoints per serving if using regular Betty Crocker yellow cake mix and regular vanilla pudding mix

Nutrition Information

Yield

20

Amount Per Serving Calories 111Total Fat 2gCholesterol 0mgSodium 214mgCarbohydrates 26gNet Carbohydrates 25gFiber 1gSugar 2gProtein 2g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

Cynthia Pastula

Monday 22nd of November 2021

Delicious! I made this for my church's after Sunday service coffee hour the Sunday before Thanksgiving. Your recipe made me quite a "hit!"

Danielle

Saturday 30th of October 2021

Hi! Just a question, do I NOT prepare the box cake as it says? Just the dry cake mix, pumpkin, and pumpkin pie spice? Sorry, I’m just a bit confused. Thanks!

Lindsay Kehl

Saturday 30th of October 2021

HI Danielle

That is correct. You will not prepare the cake mix using the ingredients on back of the package. You will only use the dry mix, pumpkin, and spice mix. Those are the 3 main ingredients for the cake.

Thanks

The BEST WW Pumpkin Recipes for Fall - Pound Dropper

Tuesday 19th of October 2021

[…] Lightened Up Pumpkin Poke Cake […]

Rose

Wednesday 6th of October 2021

I was wondering the same thing if you can freeze it

Lindsay Kehl

Wednesday 6th of October 2021

Hi Rose,

Yes, you can freeze this poke cake, however I recommend freezing the cake prior to adding the topping. When ready to eat, thaw overnight in the fridge-then add the topping!

Have a wonderful day

Patricia

Tuesday 5th of October 2021

Hi Lindsay. I love your recipes especially the pumpkin ones. But I am the only one in my house that loves pumpkin. I was wondering if this cake is ok to freeze. I freeze the donuts and they do great. Not sure about this one. What do you think. Have you tried to freeze it.

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