This Pumpkin Poke Cake is a rich, moist pumpkin cake topped with a creamy, crunchy topping. It is a delicious, seasonal poke cake that everyone will love!
The cake batter can be made one of two ways. The way listed in the recipe below (yellow cake mix, pumpkin puree, and pumpkin pie spice) makes a more dense, real pumpkin flavored cake. You can also use a pumpkin cake mix and prepare it as directed on the back of the box (don’t add the pumpkin puree or pumpkin pie spice). This way makes a more fluffy, light cake. Either way it is SO GOOD.
One VERY important note about this recipe is that you make sure to buy pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is too thin and runny and will not give the cake the right texture. MAKE SURE you get the pure pumpkin. To crush up the Heath or Skor candy bars, I usually unwrap the bars, put them in a gallon sized ziplock bag and hit it with a rolling pin. You could also throw the bars in the blender for a few seconds.
- 1 yellow cake mix
- 1 14 oz can of pumpkin puree
- 1 tsp pumpkin pie spice
- 1 14 oz can of sweetened condensed milk
- 1 12 oz jar of caramel topping
- 1 8 oz container of Cool Whip
- 1 tsp cinnamon
- 4 Heath or Skor candy bars crushed into bits
- Preheat oven to 350.
- Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
- Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Let cool completely.
- Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
- Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.
- Cover and chill in the fridge for 1 hour.
- Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.
- Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.
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Kirstie Hathaway says
Can this be made with a spice cake mix?
Emily says
yes, definitely.
Kirstie says
Would you still add the pumpkin pie spice or omit it?
Emily says
Probably omit it.
Kathy Burger says
I would like to make this for a school event! Can I prepare the morning of or the even the night before and do the last step right before serving?
Erica says
Yes, you can definitely make it a day ahead.
Stacie says
What size cake mix and did you use the kind with pudding in the mix?
Echo says
For this recipe, I use a regular size box cake mix (15.25 oz). You can use a mix with or without the pudding. The pumpkin puree makes the cake very moist, so you don’t necessarily need the added pudding – but it won’t hurt. Great question – thank you!
Morgan Tabor says
Is this cake mix prepared with oil, eggs, etc before adding the pumpkin?
Favorite Family Recipes says
You don’t prepare the cake mix as directed on the box with oil, eggs, and water – you only the pumpkin puree with the cake mix. Thanks for asking!