Pumpkin Poke Cake with Brown Butter Cream Cheese Frosting

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Pumpkin Poke Cake with Brown Butter Cream Cheese Frosting

This pumpkin poke cake is everything we love for fall baking – pumpkin, brown butter, cream cheese – it all comes together so well in this delicious and rich pumpkin dessert!

Why you’ll love this pumpkin poke cake

• The base of this pumpkin cake it a boxed cake mix, which not only makes this cake delicious but also simple!
• There are three components to this cake – the cake, the condensed milk drizzle, and the cream cheese frosting. You can easily use whichever parts of this recipe you’d like and adapt it to your needs- pumpkin cupcakes, a basic pumpkin cake, store bought frosting? Sure!
• The brown butter cream cheese frosting really adds a nutty, toffee flavor to this cake that takes the flavor profile to the next level.

Love Pumpkin Cake? Check out a few of my other pumpkin recipes:

• Pumpkin Donut Bundt Cake
  
• Pumpkin Cake with Cream Cheese Frosting
• Pumpkin Snickerdoodle

Recipe Notes

• This recipe uses brown butter in the cream cheese frosting. If you’ve never browned butter before – it’s simple! Just melt butter on low-medium heat, and continue cooking until butter turns brown and has a nutty, toffee scent to it. Allow this to cool completely before using it in the frosting.
• The sweetened condensed milk drizzle adds so much flavor and moisture to the pumpkin cake. After mixing the sweetened condensed milk with the pumpkin puree, I used about 2/3 of the mixture. You can use all of it, or you can use less. Pour this a little bit at a time to preference.

Ingredients

Cake

• Boxed yellow cake mix
• 1 can pumpkin puree, 1/4 reserved for the drizzle
• 4 eggs
• 1 stick salted butter, melted
• 1/4 cup milk
• 1/4 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

Drizzle

• 1 can sweetened condensed milk
• 1/4 cup pumpkin puree

Frosting

• 1/2 cup salted butter, browned
• 8oz block cream cheese
• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Grease a 9 x 13 rectangle cake pan with either butter or nonstick cook spray
• Using a microwave safe bowl, melt 1/2 cup salted butter.
• Once melted, add in pumpkin puree (reserving 1/4 cup for the condensed milk drizzle), eggs, milk. Mix until combined, then add in sugar and mix again until combined.
• Add in yellow cake mix, pumpkin pie spice, and cinnamon, mix until combined.
• Pour cake mix into greased cake pan and bake for 25-28 minutes, until an inserted toothpick comes out clean.
• While cake is baking, brown your butter. Allow butter to cool until it is semi-solid again.
• Allow cake to cool. Once cooled, use the handle of a wooden spoon or a large straw to poke holes throughout cake. This will allow the condensed milk drizzle to be soaked up by the cake.
• Mix can of sweetened condense milk with 1/4 cup of pumpkin puree. Pour over cake. I only used about 2/3 of the sweetened condensed milk, so add this to your preference and discard the rest.
• Using an electric mixer, cream together 8 oz block of cream cheese and 1/2 cup of browned butter.
• Once combined, slowly add in 3 cups of powdered sugar, mixing until combined and fluffy.
• Spread cream cheese frosting on cake.
• Enjoy!

Pumpkin Poke Cake with Brown Butter Cream Cheese Frosting

Recipe by MaeganCourse: DessertDifficulty: Easy

Servings

20

servings

Prep time

30

minutes

Cooking time

25

minutes

Ingredients

• Cake

• Boxed yellow cake mix

• 1 can pumpkin puree, 1/4 reserved for the drizzle

• 4 eggs

• 1 stick salted butter, melted

• 1/4 cup milk

• 1/4 cup granulated sugar

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• Drizzle

• 1 can sweetened condensed milk

• 1/4 cup pumpkin puree

• Frosting

• 1/2 cup salted butter, browned

• 8oz block cream cheese

• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Grease a 9 x 13 rectangle cake pan with either butter or nonstick cook spray
• Using a microwave safe bowl, melt 1/2 cup salted butter.
• Once melted, add in pumpkin puree (reserving 1/4 cup for the condensed milk drizzle), eggs, milk. Mix until combined, then add in sugar and mix again until combined.
• Add in yellow cake mix, pumpkin pie spice, and cinnamon, mix until combined.
• Pour cake mix into greased cake pan and bake for 25-28 minutes, until an inserted toothpick comes out clean.
• While cake is baking, brown your butter. Allow butter to cool until it is semi-solid again.
• Allow cake to cool. Once cooled, use the handle of a wooden spoon or a large straw to poke holes throughout cake. This will allow the condensed milk drizzle to be soaked up by the cake.
• Mix can of sweetened condense milk with 1/4 cup of pumpkin puree. Pour over cake. I only used about 2/3 of the sweetened condensed milk, so add this to your preference and discard the rest.
• Using an electric mixer, cream together 8 oz block of cream cheese and 1/2 cup of browned butter.
• Once combined, slowly add in 3 cups of powdered sugar, mixing until combined and fluffy.
• Spread cream cheese frosting on cake.
• Enjoy!

Recipe Video