Pumpkin Poke Cake is a staple of Autumn. It is a easy recipe that produces a moist, delicious cake that can not be beat.
This pumpkin poke cake is a truly spectacular dessert. After testing multiple different versions, this one is a true keeper. The cake has just the right amount of spice and it is so tender and tempting you will not be able to resist.
If you love easy dessert recipes like this pumpkin poke cake, check out this link.
MORE PUMPKIN RECIPES YOU MIGHT LIKE
No Bake Pumpkin Cheesecake | Pumpkin Rice Krispie Treats | Double Layer Pumpkin Pie
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What We Love About This Pumpkin Poke Cake Recipe
Poke cakes are just so amazing. They are simple to make, add an amazing flavor to cake and are always so moist. It truly has it all.
- 30 Minutes: Easy recipes for a delicious pumpkin poke cake.
- Easy Ingredients: All found in pantry for the fall season. It is a great dessert
- Family Friendly: The pumpkin pie poke cake is full of fall flavors.
- Adaptable: Can make this easy pumpkin dessert with low calorie ingredients.
- Makes Great Leftovers: This easy poke cake recipe can be eaten for days and it is always moist cake full of pumpkin flavor.
Ingredient Notes for Poke Cake
- Cake Mix: One box of spice cake mix.
- Pumpkin: A can of pure pumpkin puree not pumpkin pie filling .
- Milk: Whole milk, or a lower fat version.
- Sweetened Condensed Milk: Not evaporated milk.
- Pumpkin Pie Spice: for the filling and the topping, use store bought or make your own.
- Whipped Topping: Eight ounces, of grocery store whip topping or Cool Whip, allow to thaw.
Equipment Needed
How to Make Pumpkin Poke Cake
These are the basic steps for making Pumpkin Poke Cake Recipe. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, preheat oven to 350 degrees and then spray a 9×13 cake pan with non-stick cooking spray. Second, in a large bowl add cake mix, pumpkin and milk to bowl and mix at low speed and then increase to medium speed until combined and then transfer mixture to prepared cake pan.
STEP 2: BAKE
Then bake for 30 minutes or until a stick inserted into the middle of the cake comes out clean and then allow cake to cool for 10 minutes. Meanwhile, add pumpkin pie spice to sweetened condensed milk and stir to combine and next use the end of a wooden spoon to poke holes all over the top of the cake.
STEP 3: TOP
Next, 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. Finally, top with whipped topping and sprinkle additional pumpkin pie spice over the top of the cake
Prep and Storage Tips for Poke Cake Recipes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Of course, you can make ahead of time, however it is recommended to eat as soon as possible, it will last a day or two in the fridge but will get soggy as it sits.
STORE THIS POKE CAKE RECIPE
Place in an airtight container or wrap well in plastic wrap and foil.
HOW TO FREEZE THIS RECIPE
Indeed this cake can be frozen, without the whip topping. It can last up to 3 months in an airtight container.
Frequently Asked Questions about Pumpkin Spice Poke Cake
Using the handle of a wooden spoon or a straw works.
Yes, poke all the way to the bottom to allow all the syrup to absorb into the cake
The holes should be about 1 inch apart. If you make too many it will be to wet and two few it will be to dry, however it it important to make sure that the holes are made while the cake is still warm to avoid crumbs.
Of course, white cake mix, pumpkin and yellow cake mix are both great for this poke cake.
Expert Tips for Making This Pumpkin Desserts Recipe
- 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 or toffee bits on top adds a great surprise or finish with a caramel syrup and make caramel drizzles to make pumpkin caramel poke cake!
- Decorate: with cookie pumpkins, maple leaf cookies or fall sprinkles.
What to Serve with Pumpkin Poke Cake
- Homemade Vanilla Ice Cream
- Stabilized Whipped Cream
- Caramel Sundae Sauce
Did you try this recipe?
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Pumpkin Poke Cake
Ingredients
- 1 spice cake mix
- 15 oz pumpkin, 1 can
- 1/2 cup milk
- 14 oz sweetened condensed milk, 1 can
- 1 teaspoon pumpkin pie spice, plus more for topping
- 8 oz whipped topping, thawed
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 cake pan with non-stick cooking spray.
- Add cake mix, pumpkin and milk to 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.
Video
Expert Tips
- 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.
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!