This Pumpkin Poke Cake is a festive treat packed with autumn flavors! It’s moist, fluffy, and filled with delicious pumpkin spice goodness, topped with creamy whipped frosting.
Every time I make this cake, the smell alone makes my home feel like fall! I love to serve it with a sprinkle of cinnamon on top—it’s so inviting and comforts all my guests! 🎃
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for your cake. While a boxed mix is convenient, you can use any vanilla or yellow cake recipe if you prefer homemade. Just remember to adjust the baking time!
Pumpkin Puree: Canned pumpkin is super easy, but you can also use homemade pumpkin puree. Just roast and puree the flesh of a sugar pumpkin! It’s a great way to add freshness.
Spices: Ground cinnamon and nutmeg give that warm fall flavor. If you have pumpkin pie spice, feel free to use that instead! It’s a handy blend that works well in this cake.
Whipped Topping: Using a tub of Cool Whip is a quick option, but you can also whip heavy cream with a little sugar to taste. It’s a nice fresh alternative if you have the time.
Chopped Nuts: Pecans add great texture, but walnuts or even almonds work well too. If nut allergies are a concern, just skip them or use crushed graham crackers for crunch instead.
How Do I Make Sure My Cake Stays Moist?
Keeping your Pumpkin Poke Cake moist is all about that soaking step! After baking, poke holes while it’s warm so the sweetened condensed milk seeps in.
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake right away. It’s the key to a moist, flavorful treat.
- After frosting and decorating, refrigeration helps blend the flavors and keeps the cake moist until serving.
If you follow this soaking method, you’ll have a tender, delicious cake that everyone will love! Enjoy baking!
Delicious Pumpkin Poke Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (about 15.25 oz)
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Filling and Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This cake takes about 20 minutes to prepare and 30-35 minutes to bake. Plus, you’ll want to let it chill in the fridge for at least 1 hour before serving, totaling about 2 hours from start to finish. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to the temperature indicated on the cake mix package, usually around 350°F (175°C). Grease or spray a 9×13-inch baking dish with cooking spray so your cake comes out easily.
2. Mix the Cake Batter:
In a large mixing bowl, prepare the yellow cake mix according to the instructions on the box. This typically involves adding eggs, oil, and water. Once combined, stir in the pumpkin puree, ground cinnamon, and nutmeg until everything is well blended.
3. Bake the Cake:
Pour the pumpkin cake batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it so it doesn’t overbake!
4. Poke Holes and Soak:
Once the cake is done, take it out of the oven and immediately poke holes all over the top using the handle of a wooden spoon or a skewer. This is important because it allows the sweetened condensed milk to soak into the cake, making it incredibly moist and flavorful!
5. Add the Sweetened Condensed Milk:
Pour the sweetened condensed milk evenly over the warm cake, ensuring it fills the holes. Let the cake absorb the milk for a few minutes, then set it aside to cool completely on a wire rack.
6. Frost the Cake:
Once the cake has cooled, spread the thawed whipped topping evenly over the top. This will create a fluffy layer that balances the richness of the cake.
7. Drizzle and Decorate:
Drizzle a generous amount of caramel sauce over the whipped topping. For a nice crunchy finish, sprinkle the chopped pecans or walnuts on top!
8. Refrigerate and Serve:
Place the cake in the refrigerator for at least 1 hour to let all the flavors meld together. Once chilled, it’s ready to serve!
Enjoy your moist and flavorful Pumpkin Poke Cake—a delightful treat that’s perfect for any fall gathering or special occasion!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with plain pumpkin puree for this recipe. Pumpkin pie filling is sweetened and spiced, which may alter the cake’s flavor and texture.
How Long Can I Store Leftover Pumpkin Poke Cake?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Just keep in mind that the whipped topping may lose some of its fluff over time.
Can I Make This Cake Gluten-Free?
Absolutely! Just substitute the yellow cake mix with a gluten-free cake mix, and make sure all other ingredients are gluten-free as well for a delicious gluten-free version.
Is It Possible to Freeze Pumpkin Poke Cake?
Yes, you can freeze the un-frosted cake! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw in the refrigerator overnight, then add the toppings before serving!
