Pumpkin Poke Cake

Pumpkin Poke Cake is a deliciously moist and spiced dessert that perfectly captures the flavors of fall. This cake is infused with pumpkin puree, warm spices, and topped with a luscious filling that seeps into the cake, making every bite rich and flavorful. Whether you’re serving it at a holiday gathering or as a cozy treat for yourself, this dessert is sure to impress.

Why You’ll Love This Recipe

  • Easy to Make – With simple ingredients and minimal effort, this recipe is perfect for both beginners and experienced bakers.
  • Incredibly Moist – The poke method ensures the cake is soaked with delicious flavors, making it extra soft and tender.
  • Perfect for Fall – With pumpkin puree and warm spices like cinnamon and nutmeg, it’s the ultimate autumn dessert.
  • Customizable – You can switch up the toppings and fillings to make it your own.
  • Great for Gatherings – This cake is a crowd-pleaser, making it ideal for holiday parties and family dinners.

Ingredients

Pumpkin Poke Cake 10 Pumpkin Poke Cake is a deliciously moist and spiced dessert that perfectly captures the flavors of fall. This cake is infused with pumpkin puree, warm spices, and topped with a luscious filling that seeps into the cake, making every bite rich and flavorful. Whether you're serving it at a holiday gathering or as a cozy treat for yourself, this dessert is sure to impress.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Pumpkin puree
  • Yellow cake mix
  • Eggs
  • Water
  • Vegetable oil
  • Pumpkin pie spice
  • Sweetened condensed milk
  • Whipped topping (such as Cool Whip)
  • Caramel sauce
  • Chopped nuts or crushed graham crackers (optional, for garnish)

Directions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix the cake batter – In a large bowl, combine the cake mix, pumpkin puree, eggs, water, oil, and pumpkin pie spice. Stir until smooth.
  3. Bake the cake – Pour the batter into the prepared baking dish and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Poke holes – Once the cake is done, let it cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake.
  5. Add the filling – Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let it soak in and cool completely.
  6. Top with whipped cream – Spread a thick layer of whipped topping over the cooled cake.
  7. Drizzle and garnish – Drizzle caramel sauce on top and add chopped nuts or crushed graham crackers for extra texture.
  8. Chill and serve – Refrigerate for at least an hour before serving to allow the flavors to meld together.

Servings and Timing

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Chilling Time: 1 hour
  • Total Time: About 1 hour 45 minutes

Variations

  • Chocolate Twist – Add chocolate chips to the batter or drizzle chocolate sauce on top.
  • Cream Cheese Frosting – Replace whipped topping with a homemade cream cheese frosting for a richer flavor.
  • Spiced Upgrade – Add extra cinnamon, nutmeg, or cloves for a bolder spice flavor.
  • Nutty Crunch – Use pecans or walnuts for extra texture.
  • Graham Cracker Crust – Sprinkle crushed graham crackers on the bottom before adding the batter for a subtle crunch.

Storage/Reheating

  • Refrigeration – Store the cake covered in the refrigerator for up to 4 days.
  • Freezing – Wrap slices in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the fridge before serving.
  • Reheating – This cake is best served chilled, but if you prefer it warm, microwave individual slices for about 10 seconds.

FAQs

Pumpkin Poke Cake
Pumpkin Poke Cake 11 Pumpkin Poke Cake is a deliciously moist and spiced dessert that perfectly captures the flavors of fall. This cake is infused with pumpkin puree, warm spices, and topped with a luscious filling that seeps into the cake, making every bite rich and flavorful. Whether you're serving it at a holiday gathering or as a cozy treat for yourself, this dessert is sure to impress.

How do I prevent the cake from becoming too soggy?

Make sure to let the cake cool slightly before adding the condensed milk, and don’t oversaturate it.

Can I use homemade pumpkin puree?

Yes! Just make sure it’s well-blended and not too watery.

Can I make this cake ahead of time?

Absolutely! It tastes even better the next day after the flavors have melded together.

What can I use instead of sweetened condensed milk?

You can try evaporated milk with a bit of sugar or a pudding mixture for a different texture.

Can I use a different cake mix flavor?

Yes! Spice cake mix, vanilla, or even chocolate cake mix would work well.

How do I make a dairy-free version?

Use dairy-free whipped topping and a sweetened coconut or almond-based condensed milk substitute.

Can I use fresh whipped cream instead of Cool Whip?

Yes, homemade whipped cream works great! Just make sure to stabilize it with a little powdered sugar.

Can I add a crunchy topping?

Of course! Crushed cookies, nuts, or toffee bits make great toppings.

Can I make this gluten-free?

Yes, just use a gluten-free cake mix.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or a straw for evenly spaced holes.

Conclusion

Pumpkin Poke Cake is an easy, delicious, and festive dessert that’s perfect for fall gatherings or a cozy night in. With its moist texture, sweet filling, and creamy topping, it’s a guaranteed crowd-pleaser. Try different variations to make it your own, and enjoy every bite of this delightful treat!

Print
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Pumpkin Poke Cake

Pumpkin Poke Cake

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A super moist and flavorful pumpkin cake with warm spices, topped with whipped cream and caramel drizzle. Perfect for fall gatherings!


Ingredients

Units Scale

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda

For the Filling:

  • 1 can (14 oz) sweetened condensed milk

For the Topping:

  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed
  • 1/2 teaspoon cinnamon (optional, for garnish)
  • 1/4 cup caramel sauce (for drizzling)
  • 1/4 cup chopped pecans (optional)

Instructions

  • Preheat & Prepare – Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  • Mix the Cake Batter – In a large bowl, mix the cake mix, pumpkin puree, eggs, oil, vanilla, and spices until well combined. Pour the batter into the prepared baking dish.
  • Bake – Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
  • Poke Holes – Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
  • Add Filling – Pour the sweetened condensed milk over the cake, letting it soak into the holes. Let the cake cool completely.
  • Top with Whipped Cream – Spread the whipped topping evenly over the cake. Sprinkle with cinnamon, drizzle with caramel sauce, and top with chopped pecans if desired.
  • Chill & Serve – Refrigerate for at least 1 hour before serving for the best texture. Enjoy!

Notes

  • Swap the yellow cake mix for spice cake mix for extra flavor.
  • Use homemade whipped cream instead of Cool Whip for a fresher taste.
  • For a fun twist, drizzle with melted white chocolate instead of caramel.

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