We may earn a commission when you click on the affiliate links in this post.
This Pumpkin Poke Cake is a deliciously rich and ultra moist cake with a creamy, crunchy topping. Every bite tastes like fall!
I first fell in love with poke cakes when my Mom used to make them with a fruity Jell-O filling and pudding as the topping instead of frosting. This basic poke cake recipe provided endless combinations and flavors to experiment with growing up. Years later, my aunt introduced us to the decadent chocolate poke cake filled with caramel ice cream topping and crushed Heath bars on top. Enter my love for pumpkin and autumn. Why not create a pumpkin poke cake? And not just a box pumpkin mix, but a cake with real pumpkin in the batter?
The result of this experiment was a cake I now make every fall. It wraps up all the flavors of fall into one delicious dessert. This cake is rich in pumpkin flavor with a creamy caramel filling, and the topping adds a hint of chocolate with a lot of crunch. So good.
What is a Poke Cake?
As the name implies, a poke cake is made by poking holes into the cake after baking. You then fill the holes 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.
Ingredients for Pumpkin Poke Cake
Create an easy pumpkin dessert with these simple ingredients! No need for eggs, all purpose flour, or salt. You only need 3 ingredients for the cake.
For the cake:
- Yellow cake mix – You will not need to follow the directions or use the additional ingredients listed on the back of the box. You only need the dry mix.
- Pumpkin puree – Add in this fall favorite as the substitute for the eggs and oil. 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.
- Pumpkin pie spice – This adds the perfect blend of seasonings needed to give the cake that delicious pumpkin spice flavor.
For the topping:
- Sweetened condensed milk – Sweet and creamy filling.
- Caramel sauce – Bring on a sweet and creamy sauce with this caramel topping.
- Cool whip – Whipped topping adds a light and airy sweetness.
- Cinnamon – Adds a kick spice!
- Candy bar – I like to use Heath bars or a Skor bar crushed into toffee bits.
How to Make the Cake Batter
The pumpkin poke cake batter uses just three ingredients: yellow cake mix, pumpkin puree, and pumpkin pie spice. For this recipe, skip the directions on the cake mix box. You can swap the yellow cake mix for a spice or white cake mix if you prefer. Simply pour the dry cake mix into a large bowl and add a 14 oz can of pumpkin puree and 1 teaspoon of pumpkin spice. That’s it! Mix the batter and pour it into a 9×13 cake pan coated with cooking spray. Bake at 350 degrees for 35 minutes. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done. If not, bake the cake for a few more minutes and test again.
Frosting the Cake
A simple, light whipped cream topping balances out the richness of the cake. Spread Cool Whip or a homemade whipped topping onto the cake with a spatula. Then, cut a Heath or Skor candy bar into small pieces and sprinkle them over the whipped topping.
“Best cake ever! Pumpkin isn’t even one of my favorite things, but this was delicious. And it just gets better the longer you let it sit. A winner for any occasion or get together.”
-Erica
Tips for Making Pumpkin Poke Cake
- Allow the Cake to Cool: Let the cake cool completely before poking the holes and adding the filling. This prevents the cake from falling apart or becoming too soggy.
- Choose the Right Size Poke Holes: Use the handle of a wooden spoon to poke holes in the cake. Make sure the holes are large enough to allow the filling to seep in but not so large that they create big craters.
- Evenly Distribute the Holes: Space the holes evenly across the cake to ensure that the filling is distributed throughout.
- Pour Slowly and Evenly: When adding the filling, pour it slowly and evenly over the cake, making sure it fills the holes.
- Let the Cake Chill: After adding the filling, refrigerate the cake to allow the flavors to meld and the cake to absorb the filling.
- Serve Chilled: Pumpkin poke cake is best served chilled, as the flavors develop further after being refrigerated.
- Experiment with Toppings: Feel free to experiment with different toppings to suit your taste. Try chopped walnuts, chocolate chips, Snickers (or other chopped candy bars), or any other toppings you think would be delicious!
Frequently Asked Questions for Poke Cake
Nope! This is a simple recipe and you will only be using the dry mix from the box.
We like the flavor or a yellow or white cake mix. These flavors are mild which allows the pumpkin flavor to shine. Using a spice cake mix will bring more spices into the mix which can overtake the pumpkin some, but will still taste delicious.
No, pumpkin pie filling will have the wrong consistency for the cake and it will change the flavor. 100% pumpkin puree is required for this recipe.
Candy toppings are always fun, but you can also try a more savory topping. Pecans or walnuts toasted with some cinnamon and nutmeg seasoning add some crunch and seasonal flavor.
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
Video
Equipment
- 9 x 13 Baking Pan
Ingredients
- 1 yellow cake mix
- 1 14 ounce can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce jar caramel topping
- 1 8 ounce Cool Whip
- 1 teaspoon cinnamon
- 4 Heath or Skor candy bars crushed into bits
Instructions
- 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 9×13 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 ½ 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.
It turned out a little lumpy hope it tastes good
I made this and took to it work and they loved it !!
Best cake ever! Pumpkin isn’t even one of my favorite things, but this was delicious. And it just gets better the longer you let it sit. A winner for any occasion or get together.
If there were 6 stars, I would give it a 6!
Thank you so much! We are so grateful for the 5-star rating!
Hi! I’m making this cake for our thanksgiving dessert! I went with the dry cake mix, pumpkin purée, and spice method for the cake part. Since I am making it the night before, should I wait to add the caramel topping and sweetened condensed milk mixture in the morning or will it be fine to pour it on tonight? I know to wait to add the cool whip in the morning! TIA!
Hi Brittany! I am so sorry we didn’t get back to you sooner. We were spending Thanksgiving with family. I hope your cake turned out well! I would have probably added the caramel mixture in the morning, but it would have been fine either way!
Can I make this the night before, or will it be too soggy/moist?
You can definitely make the cake part the night before, but I would wait to top it until right before you serve it! Otherwise it can get too soggy. Hope it turns out well!
I am not a fan of cool whip icing for the top of the cake. What other suggestions would you have for the frosting of the cake?
You can use homemade whipped cream, which I think tastes better. Cool Whip is the easy option, but homemade is always nice.
One more question. For the poke recipe, can you bake it in a bundt pan? 2nd part of question… Doyou prepare the cake mix according to box instructions or is the cake mix and the pumpkin puree, and pumpkin pie spice the only ingredients?
1. We haven’t made it in a bundt pan, but I don’t see why not. You will probably just have to bake it longer.
2. You don’t prepare the mix according to the box. You just add the dry mix to the recipe. Hope this helps!
I’m not understanding this recipe. Dont you add eggs to this cake mix?
No, you just use the powder that comes in the cake mix box. You don’t add anything that it says to on the cake mix box.
Can you recommend a cake made with pumpkin puree, made the paleo way.
We don’t follow the Paelo lifestyle so I am afraid I can’t accurately direct you. I am guessing a Google search would be able to quickly help you with this answer. Sorry to not be of more help!
I made it both ways. I prefer the instructions on the back of the box for the batter plus the puree and pumpkin spice. Yum!
Thanks so much for taking the time to comment and share which way you like best!
Hi if I prepare it the way the box recipe is when do I use the pumpkin puree?
You will add the pumpkin puree as you are mixing the cake mix together. It will be a part of the batter. Hope this helps!
Doesn’t that make a still batter?
Hi Carolyn, I’m not really sure what you mean by “still batter.” The cake batter can be made either with our recipe our according to the box directions and then baked. I hope that helps. If not, please comment back with your question. Thank you!
Is this cake mix prepared with oil, eggs, etc before adding the pumpkin?
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!
What size cake mix and did you use the kind with pudding in the mix?
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!
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?
Yes, you can definitely make it a day ahead.
Can this be made with a spice cake mix?
yes, definitely.
Would you still add the pumpkin pie spice or omit it?
Probably omit it.
Is the photo made with the box as directed or just with the pumpkin purée?
The one in the photo has the pumpkin purée!
I used homemade whipped cream and topped with chocolate chips. Everyone loved it.