The Ultimate Pumpkin Poke Cake Recipe: A Fall Dessert Everyone Will Love
When autumn arrives, nothing beats the warm, comforting flavors of pumpkin spice in a delicious dessert. This pumpkin poke cake combines the best of fall baking with an easy preparation method that creates a moist, flavorful treat perfect for any gathering.
What is a Pumpkin Poke Cake?
A poke cake is a simple dessert where you bake a cake, poke holes throughout it, and then pour a liquid mixture over the top. The liquid soaks into the holes, creating extra moisture and flavor in every bite. This pumpkin version takes the classic concept and adds seasonal spices, pumpkin puree, and often a creamy topping.
The beauty of this dessert lies in its simplicity. You start with either a homemade cake or a convenient box mix, add pumpkin flavors, and finish with a luscious topping. The result is a moist pumpkin cake that tastes like you spent hours in the kitchen.
Ingredients You’ll Need
For the Cake Base
- 1 box yellow cake mix (15.25 oz)
- 1 cup pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
For the Poke Mixture
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Topping
- 1 container whipped topping (8 oz)
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- Caramel sauce for drizzling (optional)
- Chopped pecans for garnish (optional)
Step-by-Step Instructions
Preparing the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix the dry ingredients by combining the cake mix with cinnamon, nutmeg, ginger, and allspice in a large bowl.
- Combine wet ingredients in another bowl. Whisk together eggs, pumpkin puree, vegetable oil, and water until smooth.
- Create the batter by gradually adding the wet ingredients to the dry mixture. Stir until just combined, being careful not to overmix.
- Pour and bake the batter into your prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Creating the Poke Effect
- Cool slightly – let the cake cool for about 10 minutes after removing from the oven.
- Poke holes throughout the cake using the handle of a wooden spoon or a skewer. Make holes about 1 inch apart across the entire surface.
- Prepare the poke mixture by whisking together sweetened condensed milk, pumpkin puree, vanilla, and cinnamon until smooth.
- Pour the mixture slowly over the warm cake, making sure it fills all the holes. The liquid should soak in completely.
Adding the Final Touch
- Cool completely – refrigerate the cake for at least 2 hours or overnight.
- Make the topping by combining whipped topping, powdered sugar, and pumpkin pie spice.
- Spread evenly over the cooled cake and add optional garnishes like caramel drizzle or chopped pecans.
Tips for the Perfect Pumpkin Poke Cake
Choosing the Right Pumpkin
Always use pure pumpkin puree, not pumpkin pie filling. The puree gives you control over the spice levels and sweetness. Canned pumpkin works perfectly and is available year-round.
Getting the Texture Right
The key to a successful moist cake is not overbaking. Start checking for doneness at 28 minutes. The cake should spring back lightly when touched and pull slightly away from the sides.
Poke Hole Strategy
Make your holes deep but not all the way through to the bottom. You want the poke mixture to stay in the cake, not leak out the bottom. Space holes evenly for consistent flavor distribution.
Storage and Serving
This fall dessert actually improves with time. Store covered in the refrigerator for up to 4 days. The flavors meld together beautifully, making day-two cake even better than fresh.
Variations to Try
Spiced Cream Cheese Topping
Replace whipped topping with a mixture of softened cream cheese, powdered sugar, and pumpkin spice for a richer flavor.
Caramel Pumpkin Version
Add caramel sauce to both the poke mixture and as a topping drizzle for extra indulgence.
Healthier Options
Substitute applesauce for half the oil, or use sugar-free pudding mix in the poke mixture for a lighter version.
When to Serve This Dessert
This pumpkin poke cake shines at fall gatherings, Thanksgiving dinners, Halloween parties, or any time you want to bring seasonal flavors to your table. It’s also perfect for potluck dinners since it travels well and serves a crowd.
The cake pairs beautifully with hot coffee, spiced cider, or even a scoop of vanilla ice cream for extra indulgence.
Nutritional Benefits
While this is definitely a dessert, pumpkin puree does add some nutritional value. Pumpkin contains vitamin A, fiber, and antioxidants. Using a homemade cake base also lets you control ingredients and potentially reduce preservatives.
FAQs
How long does pumpkin poke cake last?
Stored covered in the refrigerator, this cake stays fresh for up to 4 days. The texture and flavor actually improve after the first day as everything melds together.
Can I make this cake ahead of time?
Yes! This make-ahead dessert is perfect for busy schedules. You can prepare it up to 2 days before serving. Just add the final topping on the day you plan to serve it.
Can I freeze pumpkin poke cake?
While possible, freezing isn’t recommended as the texture of the whipped topping and poke mixture may change. It’s best enjoyed fresh or refrigerated.
What if I don’t have pumpkin pie spice?
Make your own by mixing cinnamon, nutmeg, ginger, and allspice. You can also just use extra cinnamon if that’s all you have available.
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree your own pumpkin, but make sure to drain excess moisture. Fresh pumpkin can be more watery than canned versions.
Is there a gluten-free version?
Yes, simply substitute a gluten-free cake mix for the regular yellow cake mix. The rest of the recipe remains the same.
Pumpkin Poke Cake
This easy pumpkin poke cake delivers all the cozy fall flavors in a moist, tender dessert. A spiced pumpkin cake is baked, poked, and soaked with a pumpkin–sweetened condensed milk mixture, then finished with a fluffy pumpkin spice topping. Perfect for holidays, potlucks, and make-ahead entertaining.
Ingredients
For the Cake Base:
- 1 box yellow cake mix (15.25 oz)
- 1 cup pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
For the Poke Mixture:
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1 container whipped topping (8 oz), thawed
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
Optional Garnishes:
- Caramel sauce, for drizzling
- Chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine cake mix, cinnamon, nutmeg, ginger, and allspice.
- In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, and water until smooth.
- Add wet ingredients to dry ingredients and stir just until combined; do not overmix.
- Pour batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake about 1 inch apart, without going all the way to the bottom.
- In a bowl, whisk together sweetened condensed milk, pumpkin puree, vanilla, and cinnamon until smooth.
- Slowly pour the poke mixture evenly over the warm cake, allowing it to seep into all the holes.
- Refrigerate the cake until completely cool, at least 2 hours or overnight.
- In a bowl, fold together whipped topping, powdered sugar, and pumpkin pie spice until combined.
- Spread topping evenly over the chilled cake.
- Drizzle with caramel sauce and sprinkle with chopped pecans, if using.
- Slice and serve chilled. Store leftovers covered in the refrigerator.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Start checking for doneness at 28 minutes; the cake should spring back lightly and pull from the sides.
- Make holes deep enough to hold the mixture but not through the bottom to prevent leaking.
- Storage: Cover and refrigerate for up to 4 days; flavors improve after day one.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 338Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 354mgCarbohydrates: 46gFiber: 3gSugar: 26gProtein: 5g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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