Pumpkin Poke Cake

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4.78 from 9 votes
This is one of the best Pumpkin Poke Cake recipes you will ever try!  It's light, flavorful and oh, so moist.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Pumpkin Poke Cake

Pumpkin Poke Cake is a staple of Autumn. It is a easy recipe that produces a moist, delicious cake that can not be beat.

Pumpkin Poke Cake

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

Mongolian pork on plate
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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.
Side view of the dessert.

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.
Pumpkin, cake, whipped toppings etc.

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.

Mixing the cake and doing the lush.

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.

Adding the pumpkin.

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

Doing the whip cream layer and them doing the nuts.

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

WHAT IS THE BEST WAY TO POKE HOLES IN A CAKE?

Using the handle of a wooden spoon or a straw works.

DO I POKE HOLES ALL THE WAY TO THE BOTTOM?

Yes, poke all the way to the bottom to allow all the syrup to absorb into the cake

HOW FAR APART SHOULD THE HOLES BE?

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.

CAN I USE DIFFERENT CAKE?

Of course, white cake mix, pumpkin and yellow cake mix are both great for this poke cake.

A glass dish of the pumpkin 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

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Pumpkin Poke Cake
4.78 from 9 votes

Pumpkin Poke Cake

Yield: 12 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This is one of the best Pumpkin Poke Cake recipes you will ever try!  It's light, flavorful and oh, so moist.
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Ingredients

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.

Estimated Nutritional Information

Calories: 353kcal | Carbohydrates: 58g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 343mg | Potassium: 424mg | Fiber: 1g | Sugar: 44g | Vitamin A: 3137IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American
Keyword: cake, poke cake, pumpkin

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11 thoughts on “Pumpkin Poke Cake”

  1. 5 stars
    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.

    Reply
  2. 5 stars
    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.

    Reply
  3. 5 stars
    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!

    Reply

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