Explore this fun and festive recipe for Pumpkin Patch Poke Cake. Simple yet scrumptious, you'll want to make this delectable dessert for your next Halloween party so you can share it with your friends.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals using end of wooden skewer or chopstick.
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour jelly over warm cake.
Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
Sprinkle baking crumbs over pudding. Refrigerate 3 hours.
Tint frosting with food colouring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.
Kraft Kitchen Tips!
Store prepared poke cake in the refrigerator for up to 3 days.
Make Your Own Chocolate Cookie Baking Crumbs
Substitute 15 vanilla creme-filled chocolate sandwich cookies for the chocolate cookie baking crumbs. Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding as directed.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 380 mg
Carbohydrate 49 g
Fibre 1 g
Sugars 32 g
Protein 4 g
16 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.