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Easy Pumpkin Spice Poke Cake Recipe

Pumpkin Spice Poke Cake

iamwinfred
This Pumpkin Spice Poke Cake is a moist, warmly spiced sheet cake made with real pumpkin puree and a box of cake mix, then poked all over and filled with a creamy sweetened condensed milk and caramel sauce mixture that soaks into every bite. Topped with fluffy whipped topping and a dusting of cinnamon, it's the ultimate easy fall dessert that feeds a crowd, tastes even better the next day, and requires absolutely no decorating skills to look stunning.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 340 kcal

Equipment

  • 9x13 inch baking pan Glass or metal
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Wooden spoon or thick straw For poking holes in the cake
  • Rubber spatula
  • Measuring cups and spoons
  • Offset spatula or butter knife For spreading the whipped topping
  • Plastic wrap or aluminum foil For covering cake while chilling
  • Fine mesh strainer or small sieve (optional) For dusting cinnamon evenly over the topping
  • Wire rack For cooling the cake after baking

Ingredients
  

For the Cake

  • 1 box yellow or spice cake mix 15.25 oz box
  • 1 can pumpkin puree 15 oz can; NOT pumpkin pie filling — must be 100% pure pumpkin
  • 3 large eggs room temperature preferred
  • 1/2 cup vegetable oil 120ml
  • 1/2 cup water 120ml
  • 1 1/2 tsp pumpkin pie spice 7g
  • 1 tsp ground cinnamon 3g
  • 1 tsp vanilla extract 5ml

For the Poke Filling

  • 1 can sweetened condensed milk 14 oz / 397g can
  • 1/2 cup caramel sauce 120ml; store-bought or homemade
  • 1 tsp pumpkin pie spice 3g; for the filling

For the Topping

  • 1 container frozen whipped topping 8 oz / 226g, such as Cool Whip; thawed
  • 1 tsp ground cinnamon 3g; for dusting over the top

Optional Garnishes

  • caramel drizzle optional; for garnishing the finished cake
  • chopped pecans optional; for garnishing the finished cake
  • toffee bits optional; for garnishing the finished cake

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan with cooking spray or softened butter, coating the corners and sides thoroughly.
  • Add the cake mix, pumpkin puree, eggs, vegetable oil, water, pumpkin pie spice, cinnamon, and vanilla extract to a large bowl. Beat with an electric mixer on medium speed for 2 minutes until smooth, scraping down the sides halfway through — the batter will be slightly thicker than standard box cake batter.
  • Pour the batter into the prepared pan, spread evenly to the edges, and bake on the center rack for 28 to 32 minutes until the top springs back when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
  • Let the cake cool for exactly 10 minutes, then use the handle of a wooden spoon or a thick straw to poke holes all over the surface about 1 inch apart, pressing about halfway to three-quarters of the way through — work all the way to the edges and corners.
  • In a medium bowl, whisk together the sweetened condensed milk, caramel sauce, and pumpkin pie spice until fully smooth and combined.
  • Slowly pour the filling evenly over the entire surface of the warm cake, using a spatula to spread it and gently press it into the holes. Let the cake sit at room temperature for 15 minutes before refrigerating.
  • Cover the pan loosely with plastic wrap (without pressing it onto the surface) and refrigerate for a minimum of 2 hours, or overnight for best results — do not add the whipped topping before chilling.
  • Spread the thawed whipped topping evenly over the chilled cake, dust with ground cinnamon, and optionally drizzle with caramel sauce, chopped pecans, or toffee bits before slicing and serving.

Notes

  • Use pumpkin puree, not pumpkin pie filling: Pie filling is pre-sweetened and spiced — always use 100% pure pumpkin puree or the flavor balance will be off.
  • Don't skip the chill time: Two hours is the minimum, but overnight chilling is strongly recommended for the filling to fully absorb and the flavors to develop.
  • Poke while the cake is still warm: Warm cake absorbs the filling far better than a cooled one — don't wait too long after the 10-minute rest.
  • Space holes evenly: Aim for about 1 inch between holes in a grid pattern, working all the way to the edges so every slice gets filling.
  • Cake mix substitution: Yellow, butter, spice, or white cake mix all work well. Chocolate cake mix creates a delicious pumpkin-chocolate variation.
  • Filling variation: Swap caramel sauce for pure maple syrup for a deeper, earthier sweetness, or use prepared vanilla or butterscotch pudding for a firmer filling texture.
  • Homemade whipped cream: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to stiff peaks — add no more than 2-3 hours before serving as it is less stable than whipped topping.
  • Storage: Cover tightly and refrigerate for up to 5 days. The cake tastes even better on day 2 as the filling continues to soak in.
  • Freezing: Freeze the filled cake (without whipped topping) wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before topping and serving.
  • Serving tip: Remove slices from the refrigerator about 10 minutes before serving to take the chill off and bring out the full flavor.

Nutrition

Serving: 1SliceCalories: 340kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 36gVitamin A: 60IUVitamin C: 2mgCalcium: 10mgIron: 6mg
Keyword easy pumpkin cake, fall dessert, poke cake recipe, pumpkin spice poke cake, thanksgiving dessert
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