This Pumpkin Poke Cake is everything fall baking should be: cozy, simple, and irresistibly indulgent. With a tender cake base, creamy filling that seeps into every bite, and a cloud of whipped topping. When the air turns crisp and sweaters make their annual debut, this one dessert steals the spotlight.
In the fall all my families thoughts turn to decadent pumpkin desserts. Here are two of their favorites: Southern Pumpkin Pie Recipe and my Pumpkin Spice Cake Cookies.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Pumpkin Poke Cake Recipe is a Keeper
I love this fall recipe because it results in a super quick and easy moist cake. Not to mention, to make this cake you will only need a few simple ingredients.
- Incredibly Moist: The “poke” method allows a liquid filling to seep deep into the cake, making it exceptionally moist and tender. This prevents the cake from being dry, a common pitfall of some pumpkin-based desserts.
- Complex Flavor, Simple Execution: The combination of a spiced pumpkin cake and creamy whipped topping creates a rich and multi-layered flavor profile that tastes much more complex than the effort required to make it.
- Perfect for a Crowd: This Pumpkin Poke Cake is a fantastic potluck or holiday dessert. It’s easy to make in a single pan, transports well, and can be cut into individual servings without any fuss.
- Make-Ahead Friendly: Unlike some cakes that need to be served immediately, this cake benefits from chilling, making it an ideal dessert to prepare a day or two in advance.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
Pumpkin pie filling and pure pumpkin puree are not the same thing, so I would not recommend using pie filling in this pumpkin poke cake.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“This cake is amazing and so yummy and moist. It’s definitely going on dessert lineup for Thanksgiving!”
~ Jill R.
Get 200 easy and delicious dinner recipes, so you'll never have to worry about what to make for dinner again.
Ingredient Notes to Make Pumpkin Poke Cake
You only need a few easy-to-find ingredients, many of which you might have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
IMAGE GOES HERE
- Box Dry Cake Mix: Use white cake mix or spice cake mix to make this flavorful pumpkin cake. The box cake mix makes it so easy.
- Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: Make your own Pumpkin Pie Spice to have on hand all pumpkin season long.
Variations and Substitutions for this Pumpkin Recipe
This recipe is super flexible. Switch it up to make it work for your tastes. The cake will soak up all the pumpkin mix.
- Liquid Fillings: While sweetened condensed milk is traditional, you can also use a jar of caramel sauce, dulce de leche, or even a cream cheese glaze. For a coffee-infused version, you can mix instant espresso powder into your liquid.
- Cake Base: You can use a yellow cake mix or even a chocolate cake mix for a unique twist. For a from-scratch version, use your favorite pumpkin sheet cake recipe.
- Toppings: Frost the cake with caramel whipped cream or whipped topping is a must, or you could add festive sprinkles. A dusting of cinnamon or pumpkin pie spice, or toffee bits on top is good too.
- Drizzle: Drizzle the pumpkin cake soaked in milk with extra caramel or a chocolate sauce.
Special Equipment Needed
You don’t need anything fancy, but this tool makes the job easier. When the cake has cooled, poke your holes.
- Tool for Poking: A wooden spoon handle or a skewer works perfectly to poke holes into the cake.
How to Make a Pumpkin Spice Poke Cake
This recipe comes together in 5 easy steps. This easy pumpkin poke cake is so good, it’s a fall must-bake. The cake is rich and full of warm fall flavors
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and spray a 9×13 cake pan with nonstick cooking spray.
- Make Cake Batter and Bake: In a bowl, mix the cake mix, milk and pumpkin together. Transfer the mixture to the pan and bake until a toothpick inserted in the middle of the cake comes out clean.
- Poke Holes: Mix together the sweetened condensed milk and the pumpkin spice. Allow the cake to cool slightly then use the handle of a wooden spoon to poke holes in the cake.
- Add Filling: Pour the sweetened condensed milk mixture evenly over the cake. Use a spatula to spread into the holes all over the cake. After you let the cake cool completely, use homemade whipped cream on top of the cake. Chill the cake.
Prep Ahead Suggestions to Make Cake in Advance
To streamline your this fairly easy recipe, there are a couple ways you can prep this delicious pumpkin caramel poke cake in advance.
- Bake the Cake: You can bake the cake and poke the holes a day in advance.
- Make the Filling: The sweetened condensed milk or caramel filling can also be prepared ahead of time.
- Assemble and Chill: Once you’ve added the liquid to the cake, it’s best to let it chill in the refrigerator for at least 4-6 hours, or even overnight. This allows the liquid to fully soak into the cake and makes for a more stable cake. The topping can be added just before serving.
Alternate Cooking Methods for Easy Pumpkin Dessert
Instead of a big sheet cake, you can make pumpkin flavor cake into smaller portions.
- Cupcakes: You can make pumpkin poke cupcakes! Bake the cupcakes as usual, then poke a hole in each and drizzle with your filling. Top with whipped cream and enjoy.
- Bundt Cake: This recipe can be adapted for a Bundt pan. Bake the cake, then poke holes in the top and drizzle with the filling. Let it cool completely before inverting.
How to Store, Freeze and Use Leftovers
- Store: Store the pumpkin poke cake in the refrigerator. Cover the cake with plastic wrap or put the cake in an airtight container. It will stay moist and delicious for up to 5 days.
- Use Leftovers: Leftover pumpkin poke cake is a perfect dessert to serve on its own. You can also crumble it over ice cream or make a pumpkin trifle by layering the cake pieces with whipped cream and a sprinkle of nuts or chocolate chips.
Questions About Caramel Pumpkin Poke Cake
To poke holes in a poke cake, wait about 10 to 15 minutes after baking so the cake is warm but stable. This helps prevent crumbling while ensuring the filling absorbs properly. Leave the cake in the pan and use the handle of a wooden spoon for larger holes, or a chopstick for medium ones, spacing them about an inch apart. Aim to poke about three-quarters of the way down without hitting the bottom, so the filling settles inside without leaking through.
The holes in the cake every inch so that the cake can be perfectly soaked.
Sure, cream cheese frosting or caramel topping are great options for this decadent pumpkin cake soaked in fall flavors.
Expert Tips for Making Cake Mix Pumpkin Cake
- Don’t Forget the Cream Cheese: For an even richer, tangier flavor, mix in softened cream cheese with the whipped topping. This creates a pumpkin cheesecake poke cake.
- Don’t Over-Bake: Over-baking can lead to a dry cake, which defeats the purpose of the poke method. Check for doneness with a toothpick.
- Give It Time: The most important tip for this recipe is to allow ample time for the cake to chill and the liquid to absorb. This is what makes the cake so incredibly moist.
- Cool the Cake Slightly: Wait about 10 minutes after removing the cake from the oven before you start poking the holes. This allows the cake to set slightly, so it won’t fall apart.
- Serve With: Serve moist pumpkin cake with other fall desserts like Pumpkin Spice Donuts, Pumpkin Spice Air Fryer Apples or Crock Pot Apple Crisp.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Lush Pumpkin Poke Cake
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 Spice cake mix
- 15 ounces Pumpkin puree, 1 can
- ½ cup Milk
- 14 ounces Sweetened condensed milk, 1 can
- 1 teaspoon Pumpkin pie spice, plus more for topping
- 8 ounces Whipped topping, thawed
Instructions
- Preheat oven to 350℉. Spray a 9×13 cake pan with non-stick cooking spray.
- Add cake mix, pumpkin and milk to a bowl and mix until combined.
- Transfer mixture to prepared cake pan.
- Bake for 30 minutes or until a stick inserted into the middle of the cake comes out clean.
- Allow cake to cool for 10 minutes.
- Meanwhile, add pumpkin pie spice to sweetened condensed milk and stir to combine.
- When cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour the sweetened condensed milk mixture over the top of the cake allowing it to seep into the holes. Use a spatula to spread the mixture into the holes if needed.
- Top with whipped topping and sprinkle additional pumpkin pie spice over the top of the cake.
Christina’s Notes
- Add Nuts: Walnuts or pecans add a nice addition to this cake.
- Variation Tip: Use Pumpkin Spice pudding instead of the sweetened condensed milk.
- Alternate Ingredient: Crumbled toffee on top adds a great surprise or finish with a caramel syrup!
- Decorate: with cookie pumpkins, maple leaf cookies or fall sprinkles.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
I’m giving you 5 stars now; I’ve not tried this Pumpkin Poke Cake yet. Because OMG!! Everything that we have tried of yours is either good, great or wonderful, so I know this one will be wonderful too. Keep up the great work. God Bless and good night.
Thnk you! It means so much to hear this.
The perfect Fall dessert 👍
Could I use something else besides whipped topping for the top??
You could but the consistency should be about the same as the whipped cream for easy spreading.
Do I add eggs, etc to the cake mix = ingredients that are on the box? Or just the dry cake mix and pumpkin? I’m confused.
No. Simply follow the instructions exactly as my recipe states.
This cake is super easy to make and so delicious! Will definitely make this for Thanksgiving.
I hope you enjoy it!
This cake is pure perfection!! Sooo good!!!
This cake is amazing and so yummy and moist. it’s definitely going on dessert lineup for Thanksgiving!
This is going on our dessert menu for Thanksgiving. It’s really easy to make and is so moist and flavorful! Thanks for the recipe.
I tried this for the first time and it tasted amazing. I loved how moist it was and it’s quickly becoming one of my favourite autumn recipes.
I love this cake! It’s so much better than pumpkin pie. I have been known to eat it for breakfast.
Cake for breakfast! YAY!
Oh my goodness, this pumpkin poke cake is pure deliciousness! I’m so glad to have discovered this fabulous fall recipe. And now that I’ve made it once, I’m ready to make it again this coming weekend when I’m hosting some friends from out of town. Thank you so much for sharing this yummy recipe!