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!
-OR-
- 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
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 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.
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!
Carolyn says
Doesn’t that make a still batter?
Favorite Family Recipes says
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!
Kim Hansen says
Hi if I prepare it the way the box recipe is when do I use the pumpkin puree?
Favorite Family Recipes says
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!
Jsnet says
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!
Favorite Family Recipes says
Thanks so much for taking the time to comment and share which way you like best!
Sharon G. says
Can you recommend a cake made with pumpkin puree, made the paleo way.
Erica Walker says
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!
Sharon G. says
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?
Erica Walker says
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!
Debra says
Can I make this the night before, or will it be too soggy/moist?
Favorite Family Recipes says
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!