Pumpkin Poke Cake Pressure Cooker Style by Abdelkader Islam
This pressure cooker pumpkin poke cake delivers moist, tender autumn flavors, blending warm spices, rich caramel, and tangy cream cheese frosting for a cozy fall treat perfect for any gathering.
Ingredients
Main ingredients
- 15 ounces Spice cake mix Use only the mix, don’t follow box instructions
- 15 ounces Canned pumpkin puree Gives the cake rich pumpkin flavor
- 2 Eggs Large
- 1/2 cup Vegetable oil Keeps cake moist and tender
- 2 teaspoons Pumpkin pie spice Blend of cinnamon, nutmeg, and clove
- 1 teaspoon Cinnamon Extra warm spice kick
- 1/2 teaspoon Salt Balances sweetness
- 11 to 12 ounces Caramel sauce Homemade or store-bought
- Cream cheese frosting Homemade or store-bought, apply when cool
Instructions
Instructions
- Preheat your oven to 350°F. This is for the initial bake until the cake firms up.
- In a big bowl, mix spice cake mix, canned pumpkin puree, eggs, vegetable oil, pumpkin pie spice, cinnamon, and salt. Stir until well combined, no lumps, but don’t overbeat.
- Grease a 9x13 inch baking pan and pour in the batter. Spread evenly.
- Bake in the oven for 30 to 35 minutes. Test with a toothpick; if it comes out clean, it’s ready.
- Remove from oven and let cool for around 10 minutes.
- Use a wooden spoon handle to poke holes all over the cake surface.
- Pour caramel sauce all over the cake, letting it seep into the holes.
- Let the cake cool completely, then spread cream cheese frosting evenly over the top.
- Chill the cake for at least one hour before serving to set properly and make slicing easier.
Notes
This moist pumpkin poke cake is perfect for fall gatherings. Using the pressure cooker and natural release method ensures tender texture while the caramel and cream cheese frosting add delightful flavor and balance.