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+ servings
pumpkin poke cake on an orange plate with crumbles on the side

Pumpkin Poke Cake

This Pumpkin Poke Cake is rich and ultra moist with a creamy, crunchy topping. Every bite tastes like fall!
Course Dessert
Cuisine American
Keyword Poke Cake
Prep Time 5 minutes
Cook Time 45 minutes
Toppings 5 minutes
Total Time 50 minutes
Servings 12
Calories 378kcal
Author Echo Blickenstaff



  • 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.


Calories: 378kcal | Carbohydrates: 80g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 255mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5294IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 2mg