Pumpkin Poke Cake – The easiest fall cake recipe! Made with yellow boxed cake mix and pumpkin puree that is prepared and then holes are poked into it that are filled with sweetened condensed milk and all of your favorite toppings. This cake is easy to make and each bite tastes like fall!
Pumpkin Poke Cake
Poke cakes are the best! As one of those desserts that I remember my mom bringing to parties and potlucks as a kid, they have a special place in my heart as a yummy dessert that was great for sharing. With it being pumpkin season being in full swing right now, I wanted to make make a pumpkin version of a poke cake that would be great to bring to fall parties and Thanksgiving!
To start it off, you need a box of yellow cake mix. It may sound like cheating to have boxed cake mix in a recipe but trust me, it is the best base for this cake. You have to combine it with the ingredients on the back of the box (eggs, milk, canola oil) along with pumpkin pie spice and pumpkin puree. Once it’s baked, you poke hole in it and cover it with sweetened condensed milk. To finish it off, the whole cake gets coated in cool whip and all of your favorite toppings such as caramel sauce and toffee pieces.
Common Questions About Making Pumpkin Poke Cake
What is a pumpkin poke cake?
Pumpkin poke cake is a simple cake made by combining yellow cake mix, pumpkin puree, and a few other simple ingredients. It’s then baked before holes are poked in the top with a skewer. It is then topped with a whipped topping and caramel sauce.
How many servings does this recipe make?
This recipe makes about 12 slices of cake.
Can I use whipped cream instead of cool whip?
I only suggest using homemade whipped cream if you are going to serve it immediately as whipped cream can start to weep. If you are making it ahead of time, definitely use cool whip.
What kind of cake mix should I use?
I used yellow cake mix but you could also use spice ( or white cake mix.
How long does this cake last?
I suggest covering it with a lid or plastic wrap and refrigerating it for up to 3 days.
What other types of poke cakes can I make?
There are so many awesome poke cake varieties! Some of my favorites include –
What can I top this cake with?
I love topping this cake with caramel sauce, toasted pecans, toffee pieces, and even a sprinkle of cinnamon sugar.
Looking for more pumpkin dessert recipes? Check these out!
Pumpkin Poke Cake
- 1 box (15.25 ounces) yellow cake mix
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 (12 ounce) can sweetened condensed milk
- 1 (8 ounce) tub cool whip
- 1/2 cup chopped pecans
- 1/2 cup chopped toffee pieces
- 1/2 cup caramel sauce
- Preheat oven to 350 degrees F and lightly grease a 9"x13" baking dish. Set aside.
- Add cake mix, pumpkin puree, milk, oil, eggs, and pumpkin pie spice to a large mixing bowl. Mix until well combined.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Immediately poke holes in the warm cake using a skewer or chopstick before pouring the condensed milk all over the holes. Use a spatula to make sure it is evenly covering the cake.
- Allow to cool at room temperature, then transfer to fridge to chill completely for at least 2 hours.
- Spread the whipped topping evenly on top of the cake before sprinkling pecans and toffee over the cake.
- Drizzle with caramel just before serving.
- Storage - cover and store in the refrigerator for up to 3 days.
Never miss a Mildly Meandering recipe
Check out the web story for this recipe by clicking HERE.