Pumpkin Poke Cake with Chocolate Chips

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Pumpkin Poke Cake with Chocolate Chips

This pumpkin poke cake is filled with melty chocolate chips and topped with a light whipped mascarpone frosting. The intensity of the pumpkin paired with the light topping makes for an irresistible cake!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 543kcal

Author: Julie Clark

Ingredients

FOR THE CAKE:

1 box Betty Crocker spice cake mix
3 large eggs
1 cup pumpkin puree
¾ cup water
½ cup vegetable oil
⅓ cup granulated sugar
2 teaspoons pumpkin pie spice
1½ cups mini chocolate chips

FOR THE DRIZZLE:

1 can sweetened condensed milk 14 ounces
1 teaspoon pumpkin pie spice

FOR THE FROSTING:

6 ounces mascarpone cheese
3 tablespoons powdered sugar
¾ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
1½ cups heavy whipping cream
1 cup mini chocolate chips for topping

Instructions

Preheat oven to 350ºF. Spray a 9×13 baking pan with non-stick cooking spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Fold in the chocolate chips. Pour batter into the prepared pan. Bake for 35- 40 minutes until the cake tests done with a toothpick. 1 box Betty Crocker spice cake mix, 3 large eggs, 1 cup pumpkin puree, ¾ cup water, ½ cup vegetable oil, ⅓ cup granulated sugar, 2 teaspoons pumpkin pie spice, 1½ cups mini chocolate chips
While the cake is baking, in a small bowl combine the condensed milk and pumpkin pie spice. Mix well. 1 can sweetened condensed milk, 1 teaspoon pumpkin pie spice
When the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top of the cake.Slowly pour the condensed milk over the cake, allowing it to soak into the holes. Use a rubber spatula to smooth if needed.
Using a hand mixer, blend the cheese, powdered sugar, pie spice and vanilla on low until fully incorporated. 6 ounces mascarpone cheese, 3 tablespoons powdered sugar, ¾ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract
Add the heavy cream to the mixture and mix on low, scraping the sides, until it is fully mixed in. Whip the mixture on high for 2 minutes, or until the cream stiffens and holds its shape. 1½ cups heavy whipping cream
Spread the whipped frosting over the cooled cake. Top with mini chocolate chips, walnuts, or with a caramel drizzle. 1 cup mini chocolate chips

Notes

Storage: Store leftovers in an airtight container in the fridge.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition