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!

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:

• 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.

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.

Makes 20 slices  

5 Points® per slice

How do I track this recipe in my WW app? 

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. The recipe builder is the most accurate way to create, obtain, and track the Points®

*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.