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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  

GREEN/BLUE/PURPLE: 

4 smartpoints per serving of using Pillsbury sugar free cake mix and sugar free Jell-O vanilla pudding 

6 smartpoints per serving if using regular Betty Crocker yellow cake mix and sugar free Jell-O vanilla pudding mix 

7 smartpoints per serving if using regular Betty Crocker yellow cake mix and regular Jell-O vanilla pudding mix 

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. 
    14. Store leftovers in the refrigerator for up to 5 days. 


      Servings: Makes 20 slices  

      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

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.

Kayla

Sunday 26th of September 2021

Hi Lindsay! Would I be able to swap the skim milk to almond milk? If so would you recommend the same measurement?

Patty

Saturday 16th of October 2021

@Lindsay Kehl, I made it with almond milk at it turned out just fine. I used the same amount called for. This is such a good cake!!!

Lindsay Kehl

Wednesday 6th of October 2021

Hi Kayla

You can give a try. In the past I haven't had success with the pudding setting up with unsweetened almond milk. The protein and fats in skim milk help the pudding set and become creamy, If you do use and have success I would love to hear about it. And yes, you will use the same amount.

Thanks so much!

Gabrielle

Friday 24th of September 2021

Oh my gosh, this was outstanding! Even my lucky husband ate it up. I will definitely make this again. And it was so easy! Thank you!

Lori

Thursday 23rd of September 2021

Hi, can i use almond milk instead of skim milk? Thanks for all the great recipes

Lindsay Kehl

Wednesday 6th of October 2021

Hi Lori

Thanks so much for loving the recipes! You can give unsweetened almond milk a try. In the past I haven't had success with the pudding setting up with unsweetened almond milk. The protein and fats in skim milk help the pudding set and become creamy, If you do use and have success I would love to hear about it. And yes, you will use the same amount.

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