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This easy Pumpkin Poke Cake is the ultimate pumpkin dessert with cozy fall flavor – a moist pumpkin cake is soaked with a caramel sweetened condensed milk filling, and topped with whipped cream. It’s an easy pumpkin dessert that comes together with a cake mix and simple ingredients.
BEST Pumpkin Poke Cake Recipe (With a Cake Mix)
If you love pumpkin desserts, this pumpkin poke cake needs to be on your fall baking list for pumpkin season 🍂🎃🍁 It is so simple to make, with just minutes of prep time, because it starts with a pumpkin cake that is made with a doctored up cake mix hack. It tastes like it came straight from a bakery and no one will ever know just how easy it was.
The cake is loaded with warm cinnamon and pumpkin spice flavor. After baking, holes are poked throughout the cake so a sweet, creamy caramel filling can soak into every bite.
The final layer is fluffy whipped cream and a sprinkle of toffee bits. This pumpkin poke cake is so incredibly easy to make, requires simple ingredients, and can be prepared ahead of time, making it perfect for holiday dinners, family dessert, and fall gatherings.
Why You’ll Love This Delicious and Easy Pumpkin Dessert
- 🎃 Easy To Make : This recipe uses simple ingredients and a cake mix for a quick dessert.
- 🎃 Perfectly Moist : The creamy filling soaks into the cake, making every bite soft and delicious.
- 🎃 Full of Fall Flavors : Pumpkin, cinnamon, and pumpkin pie spice make this cake taste just like fall.
- 🎃 Great For a Crowd : It’s baked in a 9×13-inch cake pan and makes plenty of servings for everyone.
- 🎃 Make-Ahead Friendly : The cakes tastes even better after chilling in the refrigerator overnight – fridge time is vital for an amazing poke cake.
Simple Ingredients Needed
- Yellow Cake Mix : A 15.25 ounce box of yellow cake mix
- 100% Pure Pumpkin : One 15 ounce can of pumpkin puree
- Whole Milk
- Large Eggs
- Vegetable Oil
- Pumpkin Pie Spice
- Sweetened Condensed Milk : One 14 ounce can
- Caramel Sauce : This is divided, meaning you will use part of in one step of the recipe, and then remaining in another step of the recipe.
- Cool Whip : Use your favorite variety of whipped topping such as extra creamy, lite, regular, low-fat, etc. You can also use homemade whipped cream (see below or in the recipe card for instructions).
- Toffee Bits : This pairs nicely with the warm fall flavor and caramel in the cake, however, it is optional or you could garnish the cake with something different if wanted.
How To Make a Pumpkin Poke Cake (Printable Recipe Card)
Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick spray. Set aside.
In a large bowl, add the yellow cake mix, pumpkin puree, milk, eggs, vegetable oil, and pumpkin pie spice. Use an electric mixer to beat on medium speed for 2 minutes, until thoroughly combined.
Pour the pumpkin cake batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean, and the cake springs back when gently touched.
Remove the cake from the oven and let it cool for 10 minutes.
Use the end of a wooden spoon or a straw, to poke holes evenly all over the cake (only poke holes ¾ down into the cake, not all the way to the bottom), making sure to poke them in an even grid pattern (columns and rows) with about 1″-inch of space between each hole.
Pour the sweetened condensed milk and half of the caramel sauce over the cake, ensuring each hole is filled. Cover the cake with a lid or plastic wrap and refrigerate for at least 4 hours or up to overnight (preferred).
Spread the Cool Whip over the cake and drizzle the cake with the remaining caramel sauce and toffee bits. Cut into squares and enjoy the cake chilled!
How To Store Pumpkin Poke Cake
The cake is best served and eaten chilled so I recommend not leaving it out at room temperature for too long. Store leftover poke cake covered, in the refrigerator, for up to 4 to 5 days.
The cake does gets softer and softer the longer it sits in the fridge, which allows the cake more time to soak everything up. Leftovers are fabulous, but the cake is best served within 24 hours of making it. That way the cake is not too soft and soggy.
Can I Use Homemade Whipped Cream Instead of Cool Whip?
Yes, I actually usually make my own whipped cream because I think the extra time is well worth it – the taste is amazing and you can’t beat fresh.
Add 1½ cups heavy whipping cream + ⅓ cup powder sugar into a mixing bowl. Use a stand mixer with the whisk attachment, or a hand mixer, to beat until soft peaks form (they should still hold their shape, so closer to stiff peaks). Start on low speed to avoid splashing, and then increase the speed up to medium-high. This will take about 4 to 5 minutes of beating.
Spread this over top of the cake, instead of the Cool Whip, and decorate or garnish before serving.
Pro Tips From The Test Kitchen
- Use 100% pure pumpkin (in a 15 ounce can), not pumpkin pie filling. Pumpkin puree gives you that pumpkin flavor without adding the extra sugar and spices that canned pumpkin pie filling contains. The cans look similar so make sure you are using the correct one.
- Let the cake cool slightly before poking the holes. A warm cake helps the filling soak in, but you don’t want it piping hot, straight from the oven when you poke the holes or fill it. Allow the cake to cool, at room temperature, for about 10 minutes before poking the holes and filling.
- Make plenty of holes and only poke the holes ¾ of the way down into the cake. For poke cakes, the more evenly spaced holes you make, the more filling will make its way throughout the cake in every bite. Holes should be about 1″-inch apart and made in an even grid patter with columns and rows. Don’t just randomly poke holes all over! Only poke holes ¾ down into the cake, do not poke all the way to the bottom of the pan – otherwise, the filling will settle beneath the cake rather than inside the cake.
- Chill before serving. This is the most important step! It allows time for the cake to chill, the filling to soak into the cake, and makes the cake taste so much better. Minimum of 4 hours of chill time, but overnight chill is preferred for the best taste and texture (up to 24 hours).
- Add the toppings just before serving. It’s best to add the toppings until right before serving. Leftovers can be stored with the toppings on, but for best results for serving, wait to add them until after the chill time and right before serving.
- My variation for this recipe. I also like to chill the cake once the whipped topping has been added so here is what I do. I prepare the cake, bake it, poke it, and fill it. Cover the cake with a lid and refrigerate overnight. In the morning, I add the whipped cream topping (either Cool Whip or I make homemade whipped cream usually) on top of the cake. Cover the cake and refrigerate until later that night when it’s time for dessert. I add some toppings on right before serving. So the poked cake is being refrigerated overnight, about 10 hours, and then I add the whipped cream topping and refrigerate it until later that day/night when it’s time to serve it, so about another 8-10 hours.
Frequently Asked Questions
How Far Do I Poke The Holes Into The Cake?
It’s best to poke the holes about ¾ of the way down into the cake. You do not want to push the holes all the way down, as the filling will then settle beneath the cake and not distribute throughout it.
Is The Cake Soggy?
A poke cake is very moist. I would describe it as slightly less wet/moist than a tres leches cake, but a poke cake and tres leches cake are similar like that. The longer the cake sits in the fridge, the moister and potentially more soggy it will become.
Can It Be Made In Advance?
Yes, this is a great make-ahead dessert as it needs proper chill time for the best taste and texture. Make it up to 24 hours in advance will give it more time to set up, thicken, soak up all the flavors, and the cake to chill.
What Are Other Options For Toppings? Do I Need To Add a Topping?
The toffee bits pair nicely with the warm flavors and caramel flavor in the cake. However, you do not need to add it on top of the cake if you don’t want to, along with the toffee bits. The poke cake is delicious served with just the whipped cream topping on top. The cake is rich so keep that in mind when adding toppings. Other toppings options include a sprinkle of pumpkin pie spice, mini chocolate chips, chopped nuts such as pecans or walnuts.
Can This Cake Be Frozen?
The cake is best enjoyed fresh and refrigerated. Freezing can change the texture the whipped topping and the creamy filling. I do not recommend freezing the cake.
How Long Should I Chill The Cake?
The cake needs a minimum chill time of 4 hours. However, for best results, I recommend letting it chill overnight or up to 24 hours. This really allows the flavors to blend together, the cake time to get extra chilled, and for the cake to soak up all the flavor and moisture.
More Poke Cake Recipes
- Peppermint Poke Cake
- Oreo Poke Cake
- Easy Boston Cream Poke Cake Recipe
- Hostess Snoballs Poke Cake Recipe
- S’mores Poke Cake
- German Chocolate Poke Cake
- Hot Chocolate Poke Cake
- Easy Cherry Poke Cake
- Raspberry Poke Cake
More Pumpkin Dessert You’ll Love
- Pumpkin Magic Cake With Pumpkin Spice Pudding Frosting
- Best Pumpkin Cake
- Cinnamon Streusel Pumpkin Cake
- Pumpkin Tres Leches Cake
- Glazed Pumpkin Donut Muffins
- Pumpkin Magic Bars
- Banana Pumpkin Bread
- Pumpkin Pie Fudge
- Pumpkin Pudding Pie
- Caramel Pumpkin Bundt Cake
- Pumpkin Cheesecake Muffins
Pumpkin Poke Cake
Equipment
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) 100% pure pumpkin
- 2 large eggs
- ¾ cup whole milk
- ¼ cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12.25 oz) caramel sauce divided
- 8 ounces Cool Whip thawed
- 1 cup English toffee bits (optional, see notes)
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick spray. Set aside.
- In a large bowl, add the yellow cake mix, pumpkin puree, eggs, milk, vegetable oil, and pumpkin pie spice. Use an electric mixer to beat on medium speed for 2 minutes, until thoroughly combined.1 box (15.25 oz) yellow cake mix, 1 can (15 oz) 100% pure pumpkin, 2 large eggs, ¾ cup whole milk, ¼ cup vegetable oil, 2 teaspoons pumpkin pie spice
- Pour the pumpkin cake batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean, and the cake springs back when gently touched.
- Remove the cake from the oven and let it cool for 10 minutes.
- Use the end of a wooden spoon or a straw, to poke holes evenly all over the cake (only poke holes ¾ down into the cake, not all the way to the bottom), making sure to poke them in an even grid pattern (columns and rows) with about 1"-inch of space between each hole.
- Pour the sweetened condensed milk and half of the caramel sauce over the cake, ensuring each hole is filled.1 can (14 oz) sweetened condensed milk, 1 jar (12.25 oz) caramel sauce
- Cover the cake with a lid or plastic wrap and refrigerate for at least 4 hours or up to overnight is even better (up to 24 hours).
- Spread the Cool Whip over the cake and drizzle the cake with the remaining caramel sauce and toffee bits. Cut into squares and enjoy the cake chilled!8 ounces Cool Whip, 1 cup English toffee bits
Notes
- Use 100% pure pumpkin (in a 15 ounce can), not pumpkin pie filling. Pumpkin puree gives you that pumpkin flavor without adding the extra sugar and spices that canned pumpkin pie filling contains. The cans look similar so make sure you are using the correct one.
- Lots of options for toppings. The toffee bits pair nicely with the warm spices and caramel, however, you can serve the cake as is with just the whipped cream topping. Other topping ideas include mini chocolate chips, a sprinkle of pumpkin pie spice or cinnamon, or chopped nuts. The cake is rich so you don’t necessarily need any toppings if you prefer.
- Let the cake cool slightly before poking the holes. A warm cake helps the filling soak in, but you don’t want it piping hot, straight from the oven when you poke the holes or fill it. Allow the cake to cool, at room temperature, for about 10 minutes before poking the holes and filling.
- Use homemade whipped cream instead of Cool Whip. Add 1½ cups heavy whipping cream + ⅓ cup powder sugar into a mixing bowl. Use a stand mixer with the whisk attachment, or a hand mixer, to beat until soft peaks form (they should still hold their shape, so closer to stiff peaks). Start on low speed to avoid splashing, and then increase the speed up to medium-high. This will take about 4 to 5 minutes of beating.
- Chill before serving. This is the most important step! It allows time for the cake to chill, the filling to soak into the cake, and makes the cake taste so much better. Minimum of 4 hours of chill time, but overnight chill is preferred for the best taste and texture (up to 24 hours).
- Add the toppings just before serving. It’s best to add the toppings until right before serving. Leftovers can be stored with the toppings on, but for best results for serving, wait to add them until after the chill time and right before serving.
- My variation for this recipe. I also like to chill the cake once the whipped topping has been added so here is what I do. I prepare the cake, bake it, poke it, and fill it. Cover the cake with a lid and refrigerate overnight. In the morning, I add the whipped cream topping (either Cool Whip or I make homemade whipped cream usually) on top of the cake. Cover the cake and refrigerate until later that night when it’s time for dessert. I add some toppings on right before serving. So the poked cake is being refrigerated overnight, about 10 hours, and then I add the whipped cream topping and refrigerate it until later that day/night when it’s time to serve it, so about another 8-10 hours.
Nutrition
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