You know that warm, cozy smell of pumpkin pie baking in the oven? That’s exactly what this Pumpkin Poke Cake brings to the table. It’s soft, creamy, and full of fall flavor.

When I first made it, I loved how easy it was. The cake turns out so moist, and the creamy topping seeps into every little hole. Each bite tastes like pumpkin spice heaven.

I like to chill it before serving so it’s cool and creamy. The whipped topping makes it light but still rich. It’s the kind of dessert everyone asks for seconds of.

So, grab your pumpkin puree and let’s get baking. This cake will make your whole kitchen smell like fall.

Why You’ll Love This Recipe

Seasonal Comfort: The comforting flavors of pumpkin and spices like cinnamon and nutmeg bring the taste of fall straight to your table.
Moist and Decadent: This cake is incredibly moist, thanks to the pumpkin puree and sweetened condensed milk that soak into every bite.
Quick to Make: In under an hour, you can have this show-stopping dessert ready to go.
Make-Ahead Friendly: This cake can be made a day or two ahead of time and stored in the fridge, which makes it perfect for busy holiday seasons.
Perfect for Any Occasion: Whether it’s Thanksgiving, a fall potluck, or just a weekend treat, this cake is sure to impress.

Required Kitchen Tools

Before you start, let’s make sure you have everything you need for this easy-to-make cake.

9×13-inch Baking Dish: This is the perfect size for the cake, and it allows the filling to seep in perfectly.
Mixing Bowls: You’ll need a couple of bowls to mix the ingredients together.
Hand Mixer or Stand Mixer: While you can use a whisk, a mixer will make it easier to achieve a smooth batter.
Wooden Spoon or Spatula: For folding in the ingredients and mixing the cake.
Poke Tool: A fork or skewer is essential to create the “poke” holes that allow the sweetened condensed milk to soak into the cake.

Ingredients

You’re going to love how easy it is to put this cake together with just a handful of ingredients. Here’s what you’ll need:

15 ounces Pumpkin Puree: The star of the show! Make sure you use plain pumpkin puree, not pumpkin pie filling.
1 Box Yellow Cake Mix: This is the base of the cake. You could use white or spice cake mix too, but yellow cake offers the perfect balance of flavor.
2 Tablespoons Brown Sugar: Adds a little depth and extra sweetness to the pumpkin.
½ teaspoon Ground Cinnamon: The warm spice that makes pumpkin desserts so irresistible.
¼ teaspoon Ground Ginger: A nice addition to the cinnamon that gives this cake a warm, aromatic flavor.
¼ teaspoon Ground Nutmeg: Complements the cinnamon and ginger for that ultimate fall spice profile.
14 ounces Sweetened Condensed Milk: This is what makes this cake extra moist and sweet. It gets poured into the poke holes and infuses the cake with sweetness.
2 cups Whipped Cream or 8 ounces Cool Whip (thawed): For the fluffy, creamy topping that will give your cake that final, indulgent touch.
1 cup Caramel Sauce: The caramel sauce is what really takes this cake over the top, drizzling it over the whipped cream for an irresistible sweet finish.
8 ounces Toffee Bits: These bits add crunch and flavor, and they provide a perfect contrast to the soft cake and creamy topping.

Variations for Pumpkin Poke Cake

While this pumpkin poke cake recipe is perfect as is, you can mix it up with these easy variations to make it your own.

Add Nuts: For a little extra texture, try sprinkling some chopped pecans or walnuts into the batter or over the top before serving.
Use Spice Cake Mix: If you love spiced desserts, swap out the yellow cake mix for a spice cake mix to really highlight the fall flavors.
Pumpkin Pie Filling: While pumpkin puree is best for this cake, if you want a slightly sweeter, spiced cake, you can use canned pumpkin pie filling instead of plain pumpkin puree.
Chocolate Chips: Fold in some mini chocolate chips to the batter for a rich, chocolatey twist on this classic dessert.
Cream Cheese Frosting: If you’re a fan of cream cheese frosting, try adding a layer of it underneath the whipped cream for a tangy contrast to the sweetness.

Step-by-Step Instructions

Ready to bake this easy and delicious pumpkin poke cake? Follow these simple instructions to create a dessert that will wow your guests.

1. Preheat and Prepare the Cake Mix

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or cooking spray to ensure the cake doesn’t stick.

In a large mixing bowl, combine the yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg. Add the pumpkin puree and mix well. Add the eggs and any other ingredients listed on the cake mix box (usually oil and water). Beat with a hand mixer or whisk until the batter is smooth and well combined.

2. Bake the Cake

Pour the cake batter into your prepared baking dish and spread it evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake the cake, as it should stay moist.

3. Create the Poke Holes

Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes. Afterward, use a fork or skewer to poke holes all over the cake. Make sure to poke down deep, but not all the way through, as you want the sweetened condensed milk to soak into the cake.

4. Pour the Sweetened Condensed Milk

Slowly pour the sweetened condensed milk over the warm cake. The milk will seep into the holes and soak into the cake, making it extra moist and delicious. Let the cake cool completely at room temperature.

5. Top with Whipped Cream

Once the cake has cooled, spread the whipped cream or Cool Whip evenly over the top of the cake. You want to cover the entire surface for that rich, creamy texture that balances out the sweetness of the condensed milk.

6. Drizzle with Caramel and Add Toffee Bits

To finish off this indulgent dessert, drizzle the caramel sauce over the whipped cream. Sprinkle the toffee bits on top for some extra crunch and sweetness. You can even add a sprinkle of cinnamon for a festive touch!

How to Serve Pumpkin Poke Cake

This cake is so versatile and easy to serve, making it perfect for any occasion. Here are a few ideas on how to enjoy your pumpkin poke cake:

For Thanksgiving: Serve this as the centerpiece of your dessert table, alongside pies and other holiday treats.
For Fall Parties: This cake is ideal for cozy fall gatherings, potlucks, or any event where you want to impress guests with a delicious and easy dessert.
As a Weeknight Treat: Why wait for a special occasion? This cake is easy enough to make on a weeknight when you’re craving something sweet.
Individual Servings: Cut the cake into individual squares and serve each portion with extra caramel drizzle and toffee bits.

Storing Pumpkin Poke Cake

Refrigeration: Store leftover pumpkin poke cake in an airtight container in the refrigerator for up to 3-4 days. It’s even better the next day, as the flavors have more time to meld together.
Freezing: You can freeze the cake without the whipped cream topping for up to 2-3 months. Just wrap the cake tightly in plastic wrap or aluminum foil and store it in a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight, then top it with whipped cream and caramel before serving.

Nutrition with Table Format

Here’s an estimated nutritional breakdown of the pumpkin poke cake:

Nutrient	Amount per Serving (1 slice, 1/12 of cake)
Calories	350 kcal
Total Fat	16g
Saturated Fat	9g
Cholesterol	30mg
Sodium	200mg
Total Carbohydrates	50g
Dietary Fiber	1g
Sugars	40g
Protein	4g

(Note: Nutritional values may vary depending on ingredients used and serving size.)

Conclusion

Pumpkin Poke Cake is a must-make dessert for any pumpkin lover! With its moist, spiced cake, creamy whipped topping, and irresistible caramel drizzle, this cake will be the star of any fall gathering or holiday celebration. It’s easy to make, can be prepared ahead of time, and is guaranteed to please a crowd. Whether you’re serving it at a Thanksgiving feast, a casual dinner, or just because, this cake will have everyone coming back for more.