Ah, the month of October has arrived. With the exception of fickle weather, one day warm, one day cold, another day sunny the next few rainy, October does have several good things to offer and look forward to.
Yes, October brings with it a burst of color in the trees; red, yellow, orange, purple and brown leaves which eventually end up falling to the ground. Soon forts and hills made out of leaves will be fun places to hide in and under or maybe they’ll be just for jumping into. And when you’re outside, especially at night, nothing thing smells more like fall than the burning of leaves.
Of course everyone looks forward to cider mills visits for apple cider and donuts. We visit pumpkin patches for the perfect pumpkins, one for each of us so we can scatter them around the porch and lawn with scarecrows, hay bales and dried corn stalks.
All month-long we talk about Halloween decorations and costumes. Joshua and Papa Walt will turn our front lawn into a graveyard with headstones, skeletons and a few body parts mixed in. We will anxiously await the arrival of Halloween Day; the school parades, trick or treating with family and friends and of course anticipating lots and lots of candy in our bags.
October is also the time to break out those pumpkin recipes which is exactly what we started doing and we made our very first Pumpkin Poke Cake. We love pumpkin pie and pumpkin cream cheese rolls, some of us look forward to limited time offers of Pumpkin ice cream at Baskin Robins and the absolutely, to die for, Pumpkin Cheesecake from Olive Garden.
This recipe is so easy, the cake is very moist. Even our pickiest eater, Joshua, who also happens to be the expert on the best pumpkins pies, loved this cake. Just a few ingredients and you have a tasty recipe that everyone will love. Give it a try!
PUMPKIN POKE CAKE
What You’ll Need:
1 box yellow cake mix
14 oz pumpkin puree – 100% pumpkin (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits (I used chopped nuts)
Caramel Sundae Sauce
- Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms
- Pour batter into a well-greased 9×13 baking dish
- Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean
- Let cool completely after baking
- Using the bottom of a wooden spoon, poke holes all over the top of the cake
- Pour the sweetened condensed milk over the cake, aiming to fill the holes
- Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake
- Spread the cool whip over top of cake
- Sprinkle on the heath bits (or nuts), and drizzle caramel over top (just to your liking)
- Refrigerate for 3-4 hours, or overnight (best).