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 cake. 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 FAVORITE PUMPKIN RECIPES YOU MIGHT LIKE
No Bake Pumpkin Cheesecake |Pumpkin Rice Krispie Treats | Double Layer Pumpkin Pie
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 Minute Meal: Give a blurb
- Easy Ingredients: All found in pantry? Only 5 ingredient? Etc..
- Family Friendly: Why?
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Makes Great Leftovers: So many things you can do like…
What You Need to Make Spiced Pumpkin Poke Cake
Ingredients
- spice cake mix
- can pumpkin
- milk
- sweetened condensed milk
- pumpkin pie spice
Equipment
How to Make Pumpkin Poke Cake – Step by Step
- Prep: First, preheat oven to 350 degrees and then spray a 9×13 cake pan with non-stick cooking spray.
- Mix: Second, add cake mix, pumpkin and milk to bowl and mix until combined and then transfer mixture to prepared cake pan.
- 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.
- Combine: Meanwhile, add pumpkin pie spice to sweetened condensed milk and stir to combine and next use the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour: 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.
- Top: Finally, top with whipped topping and sprinkle additional pumpkin pie spice over the top of the cake
Common Questions About Pumpkin 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.
Indeed this cake can be frozen, without the whip topping. It can last up to 3 months in an airtight container.
Of course, 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.
Expert Tips for Making Pumpkin Poke Cake 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 on top adds a great surprise or finish with a caramel syrup!
- Decorate: with cookie pumpkins, maple leaf cookies or fall sprinkles.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
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.
Estimated Nutritional Information
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/
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!