Hazelnut Pumpkin Poke Cake

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Next week is a big week in our household. Not only does my daughter start kindergarten but she also turns five and we’re NOT having a Frozen birthday party! Seriously, that is a huge deal. Like most parents, for the past 8 months or so, all I’ve heard is my daughter belt out Let It Go and tell me when things are Anna green and Elsa blue. She even went as far to proclaim blue as her new favorite color and asked me to repaint her room (ummm…no).

To do something special for her first week back, we’re making her a special treat. She loves to help me in the kitchen and I like the bonding time we have. Instead of making the usual cookies or breads, I thought it would be fun to make a hazelnut pumpkin poke cake, after all, what little kid doesn’t like to poke holes in things?

Poke cakes are absolute genius. If you mess up on the cake and it’s a little dry, no fear, you just load it up with a sweetened condensed milk concoction and wallah! You have a super moist cake. While there is always that fall-back, you should always start with an awesomely (yes, that is a word) moist cake. One of the things I like to do is add a little International Delight coffee creamer.

Yes, you read that correctly, coffee creamer. If it can make dirt water taste good (ya’ll know how I feel about coffee) then just think what it can do for your cake! It gives it a great flavor and makes it super moist. With a variety of variety of different flavors, you can put your own spin on the cake.

I’m ready for fall and for whatever reason, hazelnut seems like a fall flavor to me. My daughter doesn’t have a preference, as long as she’s in the kitchen and gets to measure and stir things, she’s happy. And I’m sure when I share this cake with my boyfriend and co-workers, they’ll be happy too. After all, who doesn’t like cake?

Hazelnut Pumpkin Poke Cake Recipe

Ingredients:

  • 1 white cake mix
  • 1 cup pumpkin (not pumpkin pie mix)
  • 1/3 cup water
  • 1/3 cup oil
  • 3 eggs
  • 1/3 cup International Delight Hazelnut creamer
  • 2 tsp pumpkin pie spice
  • 3/4 cup sweetened condensed milk
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 8 oz cream cheese
  • 1 stick unsalted butter, room temperature
  • 1 lb box powdered sugar
  • 1 tsp vanilla

Directions:

  1. Combine first 7 ingredients (through pumpkin pie spice) in a large mixing bowl and bake according to the direction on the box, testing a few minutes before the suggested time.
  2. Let the cake cool for 5 minutes or so and then using the handle of a wooden spoon (or similar object) poke holes in the cake. The Type A in me says you need to have them evenly spaced, all in rows but go wild if you want to.
  3. Combine the sweetened condensed milk, melted butter and brown sugar and then pour it evenly over the cake.
  4. Let the cake cool for a few hours.
  5. While the cake is cooling, prepare the frosting. Cream together the butter and cream cheese, then add the vanilla and gradually add the powdered sugar. If you have a mixer, use it!
  6. Once the cake is cool, gently frost the cake and then take it your bedroom, lock the door and don’t tell you daughter it’s done. Or wait, maybe that’s something only I’ve done!

If you like this recipe idea, then you’ll definitely want to join the International Delight Community where they have awesome recipes, gorgeous pictures and really cool people (you know, like me). You can follow International Delight @indelight on Twitter and #IDelight.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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About Sarah

Mom. Blogger. Runner. Hiker. Insomniac. Not necessarily in that order.