This pumpkin poke cake is filled with melty chocolate chips and topped with a light whipped mascarpone frosting. The intensity of the pumpkin paired with the light topping makes for an irresistible cake!!
Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice.
Fold in the chocolate chips.
Pour batter into the prepared pan.
Bake for 40 minutes.
While the cake is baking, in a small bowl combine the condensed milk and pumpkin pie spice. Mix well.
When the cake comes out of the oven, use a large meat fork to poke holes all over the cake.
Slowly pour the condensed milk over the cake, allowing it to soak into the holes. Use a rubber spatula to smooth if needed.
Using a whisk attachment, blend the cheese, sugar, pie spice and vanilla on low until fully incorporated.
Add the heavy cream to the mixture and mix on low, scraping the sides, until it is fully mixed in.
Whip the mixture on high for 2 minutes, or until the cream stiffens and holds its shape.
Spread the whipped frosting over the cooled cake.
Top with mini chocolate chips, walnuts, or with a caramel drizzle.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**