PUMPKIN PIE POKE CAKE RECIPE
Hey! Welcome and thanks so much for visiting. I first posted this recipe for pumpkin pie poke cake over two years ago. It continues to be one of the most popular Fall recipes, along with these pumpkin cream cheese streusel muffins, so I figured it was about time to update this post and update the pictures.
And I basically just wanted an excuse to make this cake and eat a piece. Or two 🙂
I have never had a cake that is more moist or more delicious than this one. It really does taste like pumpkin pie too. The soft pumpkin spiced pumpkin cake soaked in a pumpkin spice sweetened condensed milk, and topped with a light & fluffy whipped cream cheese frosting.
With all the pumpkin desserts floating around this time of year this one is a must-make. I only make this once a year and my husband talks about it all year long. And I’ll have to admit that I find myself looking forward to when I can have this cake again.
If you have visited this recipe before you might notice that this post looks a bit different. When I first posted this poke cake it was a sponsored post with Pumpkin Pie Spice creamer. But, I don’t want you thinking that you have to go out and buy a $5 bottle of creamer when you will only use about 4 tablespoons of it for the recipe.
I am all about the cheapest option and recipes that anyone can make!
How to make a Pumpkin Poke Cake
You will start by making the pumpkin cake. It’s the usual pantry ingredients of flour, sugar, spices, eggs, pumpkin, and oil. Bake that up in a 9×13 baking dish.
Immediately after it comes out of the oven take a fork and poke holes all over the cake.
Mix up the sweetened condensed milk + pumpkin pie spice and pour that all over the cake. Make sure that you get it in all the holes you poked.
Cover with plastic wrap and put it in the fridge overnight. This gives it time to soak in all that goodness.
In the morning make the whipped cream cheese frosting and frost the cake, then top with some pecans. Cover it again and stick it back in the fridge for at least 4 hours so the frosting can get cold and thicken up.
Cut into squares and serve! Store this cake in the fridge. This cake gets better and better. We eat it on day 4 and it’s just as good (if not better) than the first day.
Tips for making Pumpkin Pie Poke Cake
Plan ahead! This cake has three different steps with refrigeration time needed between all of them. This is what I do when I make it: I make the cake at night, bake it, poke holes, and soak it in the sweetened condensed milk. Cover it and put it in the fridge overnight. In the morning I make the frosting, frost the cake and sprinkle with pecans, and then cover it again and put it back in the fridge. By the time I need it that evening to serve, the cake has gotten nice and cold and the frosting has had time to thicken up.
If there are allergies to nuts just simply leave them off. This cake will still be fabulous without them.
I would highly recommend using the regular, full-fat version of sweetened condensed milk and cream cheese. It does make a difference in the final texture of the cake. The lower fat products are more watery and not as thick. So stick with the full-fat versions of those. Please!
Try these other Pumpkin Desserts
Pumpkin Pie Poke Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup canola or vegetable oil
- 1 can (15 oz) pure pumpkin
Filling for Poke Cake
- 1 can (12 oz) sweetened condensed milk
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pumpkin pie spice
Whipped Cream Cheese Frosting
- 1/2 cup (1 stick) butter, softened
- 1 bar (8 oz) cream cheese, softened
- 4 cups powdered sugar
- 2/3 cup heavy whipping cream
- 1/2 cup chopped pecans
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Make the Pumpkin Pie Poke Cake
- In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and ginger. Stir with a whisk to break up clumps. Set aside.
- In the bowl of stand mixer, or use a bowl and a handheld blender, beat together the eggs, sugar, oil, and pure pumpkin until lighter in color and mixed well. Add the dry ingredients into the wet and mix on low speed just until combined.
- Pour into the prepared pan and bake for 25-30 minutes.
- While the cake is baking combine the ingrediets for the filling; sweetened condensed milk, heavy whipping cream, and pumpkin pie spice.
- Immediately after the cake comes out of the oven, take a fork and poke holes all over it. Pour the sweetened condensed milk mixture all over cake, making sure to get in all the holes you poked.
- Let cool at room temperature for about 30 minutes. Cover with plastic wrap and put it in the fridge overnight. Or at least for 8 hours but overnight is preferred.
- In a mixing bowl with a handheld blender, beat together the softened butter and softened cream cheese. Add in the powdered sugar, 1 cup at a time, beating after each addition.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. This takes several minutes but it will get there. Fold the whipped cream into the cream cheese/butter mixture. Gently stir together until combined.
- Frost the cake and sprinkle with the pecans. Cover with plastic wrap and let refrigerate for at least 4 hours (or longer is fine too) so the frosting can get cold and thicken up.