This Pumpkin Spice Poke Cake is an easy yet impressive dessert that’s as rich and flavorful as it looks. The poke-and-pour method ensures every bite is infused with creamy sweetness, while the pumpkin cake stays tender and moist. You’ll love how simple it is to make with basic ingredients and how beautifully it presents for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
Yellow cake mix or spice cake mix
Pumpkin purée (not pumpkin pie filling)
Eggs
Vegetable oil
Water or milk
Pumpkin pie spice
Ground cinnamon
For the filling:
Sweetened condensed milk
Caramel sauce or butterscotch sauce
For the topping:
Whipped topping (such as Cool Whip), thawed
Ground cinnamon or pumpkin pie spice for dusting
Optional: chopped pecans or toffee bits for garnish
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large mixing bowl, combine the cake mix, pumpkin purée, eggs, oil, water, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the warm cake.
Pour the sweetened condensed milk evenly over the top, letting it soak into the holes.
Drizzle the caramel sauce evenly over the cake.
Cool the cake completely at room temperature, then refrigerate for at least 1–2 hours.
Spread the whipped topping evenly over the chilled cake.
Sprinkle with cinnamon or pumpkin pie spice and add optional toppings like chopped pecans or toffee bits.
Chill until ready to serve.
Servings and timing
Serves: 12–15 people Prep time: 15 minutes Cook time: 35 minutes Chill time: 2 hours Total time: about 3 hours
Variations
Cream Cheese Topping: Mix softened cream cheese with powdered sugar and whipped topping for a tangy finish.
Maple Pumpkin Poke Cake: Drizzle warm maple syrup over the cake instead of caramel for a cozy flavor.
Chocolate Twist: Use chocolate cake mix and drizzle with chocolate fudge sauce for a pumpkin mocha vibe.
Nutty Delight: Add chopped walnuts or pecans to the batter for a bit of crunch.
Gluten-Free Option: Use a gluten-free cake mix for the same rich flavor with a gluten-free twist.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. For best flavor and texture, serve it chilled. This cake also freezes well—cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use homemade pumpkin purée?
Yes! Just make sure it’s thick and well-drained, similar to canned pumpkin purée.
Can I make this cake ahead of time?
Absolutely. In fact, it tastes even better the next day as the flavors meld together.
Do I have to use caramel sauce?
No, you can use butterscotch, maple syrup, or even dulce de leche for a different twist.
What kind of cake mix works best?
A spice cake mix enhances the pumpkin flavor, but yellow cake mix works beautifully too.
Can I make this without whipped topping?
Yes, you can use homemade whipped cream or cream cheese frosting instead.
How do I make it less sweet?
Reduce the amount of condensed milk or use unsweetened whipped cream for balance.
Can I serve it warm?
It’s best served chilled, but you can enjoy it slightly warm before adding the whipped topping.
Can I add chocolate chips?
Yes! Fold ½ cup of mini chocolate chips into the batter for a pumpkin-chocolate flavor combination.
How do I prevent the cake from getting soggy?
Allow the cake to cool slightly before adding the condensed milk and caramel, and don’t over-pour the fillings.
Can I make this as cupcakes?
Yes, bake the batter in cupcake tins, poke small holes in each, and drizzle with the filling before topping.
Conclusion
Pumpkin Spice Poke Cake is the perfect dessert to celebrate fall’s cozy flavors. With its moist pumpkin base, rich caramel filling, and fluffy whipped topping, this cake delivers pure comfort in every bite. Whether for a family gathering, potluck, or holiday dessert table, it’s a simple yet show-stopping treat that everyone will adore.
Pumpkin Spice Poke Cake is a moist and fluffy dessert infused with pumpkin, warm spices, and a creamy caramel filling. Topped with a light whipped topping and a sprinkle of cinnamon, this cake is the perfect fall dessert for gatherings, potlucks, and holidays.
Ingredients
1 box yellow or spice cake mix
1 cup pumpkin purée (not pumpkin pie filling)
3 large eggs
½ cup vegetable oil
½ cup water or milk
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
½ cup caramel or butterscotch sauce
1 (8-ounce) container whipped topping (such as Cool Whip), thawed
Ground cinnamon or pumpkin pie spice, for dusting
Optional: chopped pecans or toffee bits for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, combine cake mix, pumpkin purée, eggs, oil, water, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Drizzle caramel sauce evenly over the top.
Cool completely at room temperature, then refrigerate for at least 1–2 hours.
Spread whipped topping evenly over the chilled cake.
Dust with ground cinnamon or pumpkin pie spice and garnish with chopped pecans or toffee bits if desired.
Chill until ready to serve.
Notes
Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.For a less sweet version, reduce the condensed milk slightly or use unsweetened whipped cream.This cake tastes even better the next day as the flavors develop.Keep refrigerated until serving for the best texture.
