|Courtesy of Microsoft|
Cynthia's Pumpkin Spice Poke Cake
Part One: The Cake
one box spice cake mix
two cups home-roasted pumpkin, drained (better) or one fifteen-ounce can of pumpkin (acceptable)
three eggs, lightly beaten
3/4 cup water
Preheat oven to 350 degrees Fahrenheit. Prepare a 13 x 9 inch cake pan using the method of your choice (either non-stick spray or oil and flour). Mix together the cake mix, the pumpkin, the eggs, and the water. Pour into the prepared cake pan and bake for thirty minutes. Cool for one hour before frosting as directed below.
Part Two: The Frosting
one small package instant vanilla pudding
eight ounce block of cream cheese, softened
ten ounces evaporated milk
Mix together the pudding and the cream cheese until smooth. Gradually whisk in the milk until combined. The frosting should be a bit looser than one would ordinarily expect because the pudding mix will cause it to set.
Take the end of a wooden spoon and poke about twenty holes into the cake. Then pour the pudding mixture over the cake. The mixture slides into the holes, giving the cake extra flavor and a pretty appearance when it's cut.
Due to the perishable nature of the frosting ingredients, be sure to refrigerate the poke cake.