Pumpkin Poke Cake

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.

Course Cake, Dessert, Pumpkin

Cuisine American

Keyword pumpkin poke cake

Prep Time 15

Cook Time 30

Chill Time 4

Total Time 4 45

Servings

Calories 323kcal

Author Jessica - Together as Family

Equipment

9x13 Cake Pan

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 9x13-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.

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