Skinny Pumpkin Poke Cake

Prep Time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.

Yields: 9 x 13 pan; about 15 pieces of cake


15.25 box yellow cake mix, dry mix only

15 oz. can pumpkin puree (I use Libby's)

1/2 cup water

1 1/4 teaspoon pumpkin pie spice, divided

1/2 teaspoon ground cinnamon

5.1 oz. box vanilla instant pudding mix (Sugar Free if possible)

2 1/2 cups skim milk

8 oz. container Cool Whip (I recommend Sugar Free or Light)


1. Preheat oven 350 degrees. Grease a 9 x 13 pan with cooking spray. Set aside.

2. In a large mixing bowl, mix on medium speed the dry cake mix, pumpkin, water, 1 teaspoon pumpkin pie spice and cinnamon. Mix for 2-3 minutes until batter is lump-free and fluffy.

2. Pour batter into prepared pan and bake for 30-35 minutes until edges are golden brown and a toothpick inserted in the center comes out clean.

3. Let cake cool for about 5 minutes. While cake is cooling, whisk pudding mix, remaining 1/4 teaspoon pumpkin pie spice and 2 1/2 cups milk for about 2 minutes. The pudding will start to thicken, but it should not be set up.

4. After cake has cooled 5 minutes, use the end of a wooden spoon and generously poke holes throughout the cake. Do not poke holes all the way through. 

5. Immediately pour pudding mix evenly over the cake, making sure to fill in all holes, and spreading with a spatula if necessary.

6. Cover cake and refrigerate for at least 2 hours. The longer it chills, the better (overnight would be the best).

7. When ready to serve, top the cake with Cool Whip.

Cut and enjoy!