Pumpkin Poke Cake

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Pumpkin Poke Cake is a rich and moist Fall cake baked to perfection with whipped cream, a caramel drizzle, and crunchy toffee bits on top.

Fall Poke Cake

This pumpkin cake is the Fall dessert you have been searching for! It is absolutely delicious and simple to make. This easy poke cake takes just 10 minutes to prepare using a cake mix.

Key Ingredients You’ll Need

Pumpkin Puree: You will use this for the pumpkin flavor along with spices like brown sugar, cinnamon, ginger, and nutmeg for more flavor.

Cake Mix: You will use yellow cake mix to bake, then add holes to pour the sweetened condensed milk into to make it super moist.

Toppings: For decoration and of course texture and flavor, I like to add whipped topping, caramel sauce, and toffee bits on top.

How To Make Pumpkin Poke Cake

Step 1. Set the oven to 350 degrees and use non-stick spray to grease a 9×13-inch baking dish. In a large bowl, add the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg, and combine using an electric mixer or hand mixer. Once combined and smooth, pour into the prepared dish and spread evenly using a rubber spatula. Place into the oven for 20-25 minutes to bake or until a toothpick comes out clean when inserted in the center. Allow the cake to sit in the pan or on a wire rack to cool for 5 minutes.

Step 2. Using a wooden spoon or spatula, poke the round ends into the cake to make holes. Poke them enough to reach the middle of the cake, don’t go completely through. Try to poke roughly 20-24 holes into the cake before adding the sweetened condensed milk on top. You will want to fill the holes so the cake can absorb the milk. Put the cake in the fridge to chill for 1 1/2 hours.

Step 3. Take the cake out of the fridge and top with the frozen cool whip. Spread evenly with a spatula. Sprinkle with toffee bits and a drizzle of caramel sauce. Set it back in the fridge for an additional 3 hours to chill and set or overnight for the best results.

Can I Use Whipped Cream Instead Of Whipped Topping For This Pumpkin Poke Cake?

Yes! You can absolutely use whipped cream instead of whipped topping. You will first want to whip the cream until it holds a stiff peak. The cake should be cool before adding the whipped cream on top. The only difference is that the frozen whipped topping tends to last a lot longer than whipped cream.

Can I Use Pumpkin Pie Filling Instead Of Pureed Pumpkin?

Yes! You can use pumpkin pie filling instead. If you do decide to use this instead, you can leave out the pumpkin pie spice because those spices are already put into the filling.

Tips & Tricks

  • Place the leftover cake in an airtight container for the best storage method. This will keep in the fridge for up to 5 days.
  • If you plan on freezing the cake, you will not want to put the whipped topping, caramel sauce, and toffee bits onto the cake until the day before you are ready to serve. Put the toppings onto the frozen cake, then leave in the fridge to thaw overnight.
  • If you don’t have brown sugar, you can use the same measurement of white sugar instead.
  • If you want, you can always use 1 tsp of pumpkin spice instead of the cinnamon, ginger, and nutmeg mixture.
  • Make sure that you get CONDENSED milk and not evaporated milk. This can mess up the cake because condensed milk is not only a lot thicker, but a lot sweeter as well.

Pumpkin Poke Cake slice on a plate.

More Pumpkin Recipes:

Aspatula holding a piece of Pumpkin Poke Cake.
Pumpkin Poke Cake feature
5 from 1 vote

Pumpkin Poke Cake

Pumpkin Poke Cake is a rich and moist Fall cake baked to perfection with frozen whipped cream, a caramel drizzle, and chewy toffee bits on top.
Servings: 12 slices
Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Ingredients
  

  • 1 – 15 oz can pumpkin puree
  • 1 box yellow cake mix
  • 2 Tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 1 – 14 oz can sweetened condensed milk
  • 2 cups whipped cream or 8 ounces Cool Whip (thawed)
  • 1 cup caramel sauce
  • ½ – 8- oz bag toffee bits

Instructions

  • Preheat the oven to 350 degrees.  Spray a 9X13-inch baking dish with non-stick spray.
  • Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl.  (Feel free to use a stand or hand mixer for this step.)
  • When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
  • Bake for 20-25 minutes.  A toothpick inserted should come out clean.
  • Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
  • Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
  • Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes.  It will soak into the cake.
  • Place the cake in the fridge for at least ½ an hour.
  • When you remove the cake from the fridge,  spread the cool whip all over the top.
  • Sprinkle the Skor bits over the top.  Finish off by drizzling on the caramel sauce.
  • Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours.  (It is best made the day ahead and left in the fridge overnight.)

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Pumpkin Poke Cake recipe

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