This Pumpkin Poke Cake is a deliciously rich and ultra moist cake with a creamy, crunchy topping. Every bite tastes like fall!
What Is Poke Cake?
Just like the name implies, Poke Cake is made by poking holes into the cake after baking, which are then filled with yummy goodness like pudding, jellos, cream, condensed milk… basically anything that is deliciously rich and decadent. You can use the end of a wooden spoon, a knife sharpening rod, or a straw to get those holes just the way you like them.
How Do I Make the Batter for this Pumpkin Poke Cake?
Poke Cake is famous for its drizzly toppings that seep into the cake to add extra flavor. But the batter itself is where you can layer even more goodness together. For this easy Poke Cake recipe, there are a couple of ways you can prepare the batter:
- Prepare and bake the box mix as directed on the package, then poke the holes and add toppings. This method creates a fluffy, light texture that is to die for!
- Combine the dry cake mix with pumpkin puree and pumpkin pie spice and bake. The result is a dense, pumpkin flavored cake, more like a pound cake. It is rich, supremely moist and full of fall flavor.
Try either method (or both!) It’s like getting two recipes in one! They’re both so delicious, you’ll want to make them time and again all season long.
Pumpkin Puree vs. Pumpkin Pie Filling
Make sure to buy pumpkin puree and NOT pumpkin pie filling for this recipe. Pumpkin pie filling is too thin and runny and will not give the cake the right texture. Pure pumpkin will give it the dense, rich texture and flavor you’re looking for.
How to Crush the Candy Bars
Here’s a non-messy way to get those Heath or Skor bars crushed up:
- Unwrap several bars
- Place them in a gallon sized ziplock bag
- Using a rolling pin, hit the bag or roll over it a few times.
- You can also just toss them in the blender or food processor for a few seconds. You want the candy to be small but not crushed to powder.
More Poke Cake Recipes
This Pumpkin Poke Cake is perfect for autumn time, but there are so many varieties for any season of the year! Try some of our favorites:
How to Make Pumpkin Poke Cake
Pumpkin Poke Cake
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.