The Wholesome Dish · by Amanda Finks★ 5.0 (3)
Butterscotch Pumpkin Poke Cake Recipe
NUTRITION · PER SERVING323M COOK
CAL 23%·PRO 15%
CARBS 71G61% OF CAL
1G FIBER53G SUGAR17G OTHER
FAT 19G38% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced pumpkin cake punctured with sweet butterscotch pudding and topped with brown sugar cream cheese frosting. This rich, creamy fall dessert combines warm spices with butterscotch sweetness.
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Nutrition & ingredients
Ingredients
serves 16- 3 large eggs
- 15 oz. can pumpkin purée
- 1/2 cup water
- 1/4 cup canola oil (or your preferred cooking oil)
- 1 teaspoon ground cinnamon
- 15.25 oz. box yellow cake mix
- 4 cups whole milk
- 2 (3.5 oz.) boxes cook-and-serve butterscotch pudding mix*
- 8 ounces cream cheese (room temperature)
- 8 Tablespoons unsalted butter (room temperature (1 stick))
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Optional: caramel sauce for serving
At a glance
PER SERVING · TIME 323M
CAL 23%·PRO 15%
CARBS 71G61% OF CAL
1G FIBER53G SUGAR17G OTHER
FAT 19G38% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 265mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 97mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.