Pumpkin Poke Cake takes an ordinary cake mix and turns it into this deliciously festive Fall treat filled with pumpkin, cinnamon, and nutmeg.
Pumpkin Poke Cake is not only an easy treat, but it is brimming with fall flavors. Topped with a luscious brown sugar whipped cream frosting, it’s a perfectly festive dessert.
What is a Poke Cake?
Poke Cakes became popular a few years back and I have loved experimenting with different flavors. These cakes are named after the fact that you literally have to poke holes all over the baked cake before topping with a spread or filling (usually pudding or jello mixtures). Then topped with whipped cream and chilled to perfection. These cakes can come in many shapes and sizes but this pumpkin poke cake recipe is our favorite during the Fall season (and I’m sure you can see why).
Ingredients needed to make Pumpkin Poke Cake recipe
-White cake mix: You will need one box of white cake mix to be the base of this cake recipe. Yellow cake mix could also be used.
-Water: Use 3/4 cups of water to help moisten the batter and get it to a good consistency.
-Eggs: To help bind the cake together well use 2 large eggs.
-Oil: Adding in 1 cup of canola or vegetable oil will help to give the fats it needs to stay moist.
-Pumpkin puree: To give the cake a pumpkin taste add in one cup of pumpkin puree. You can use storebought or homemade.
-Pumpkin pie spice: 2 teaspoons of pumpkin pie spice will give the cake the warm flavors it needs to meet out Autumn flavored demands.
-Baking soda: Adding in just a teaspoon of baking soda will help to get the cake to taste a little more homemade and a little less like a boxed mix.
-Sweetened condensed milk: We need 1/2 cup of sweetened condensed milk to help moisten the cake and make it extra sweet and delicious.
-Heavy whipping cream: Top the cake off with some homemade whipped cream made from one cup of heavy whipping cream.
-Brown sugar: We want our whipped topping to be sweet so adding in 1/2 cup of brown sugar will do that and give us a great depth of flavor.
-Vanilla: Adding 1/2 teaspoon of vanilla extract will help to enhance the flavors in the whipped topping well.
How to make Pumpkin Poke Cake
Preheat oven to 350°F. Spray a 9”x13” pan with nonstick spray.
Combine all of the ingredients and cake mix with an electric mixer for 2-3 minutes on high. Transfer cake batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool cake for 20-30 minutes, then poke holes on the entire surface of the cake.
Pour ½ cup sweetened condensed milk over the top of the cake. Refrigerate at least 2 hours, until cake is chilled.
For the topping, whip the whipping cream, brown sugar and vanilla with an electric mixer for several minutes, until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
Spread sweet cream over the top of the cake. Dust with ground cinnamon.
Refrigerate cake for at least 30 minutes prior to serving. Store any leftovers covered in the fridge for up to 3 days.
Enjoy!
Pumpkin Poke Cake
Ingredients
- 1 box white cake mix
- 3/4 cup water
- 2 eggs
- 1/4 cup oil
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 cup sweetened condensed milk
- 1 pint heavy whipping cream
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Spray a 9”x13” pan with nonstick spray.
- Combine all of the ingredients and cake mix with an electric mixer for 2-3 minutes on high. Transfer cake batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake for 20-30 minutes, then poke holes on the entire surface of the cake.
- Pour ½ cup sweetened condensed milk over the top of the cake. Refrigerate at least 2 hours, until cake is chilled.
- For the topping, whip the whipping cream, brown sugar and vanilla with an electric mixer for several minutes, until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
- Spread sweet cream over the top of the cake. Dust with ground cinnamon.
- Refrigerate cake for at least 30 minutes prior to serving. Enjoy!
Nutrition
See the full Pumpkin Poke Cake Recipe here, on the Smith’s Inspired Gathering website!
Love cake? So do we! Here are some of our favorite cake recipes:
- Lemon Poke Cake Recipe
- Cookies & Cream Poke Cake
- S’mores Poke Cake
- Lemon Buttermilk Pound Cake
- Orange Chiffon Cake
- Easy Zucchini Cake
- Milky Way Cake
- Buttermilk Banana Cake
Can poke cake be made ahead of time?
Yes, you can make poke cake 1-2 days before you plan on serving it! I actually think poke cakes are even better the next day because the lemon filling has more time to seep into the cake! Just store it covered in the fridge.
Can you freeze poke cake?
You can freeze poke cake! You can freeze the entire cake, or freeze slices in airtight containers. Just thaw it in the fridge for 2-3 hours before serving.
Pumpkin Poke Cake takes an ordinary cake mix and turns it into this deliciously festive Fall treat filled with pumpkin, cinnamon, and nutmeg.
annoyed says
It’s annoying to be sent to a site that you have to create an accout just to see a recipe. If you show a dessert, post the recipe with it.
Jessica says
You don’t have to create an account- just scroll down! I link to the full recipe on Smith’s site in the post- here’s the link again- just scroll down once you’re there and you see the whole recipe! http://smithsfoodanddrug.inspiredgathering.com/recipes/pumpkin-poke-cake
Pat Agin says
Wish there was a print option. No recipe to give us ingredients or directions.
Jessica says
I link to the full recipe on Smith’s site in the post- here’s the link again- just scroll down once you’re there and you see the whole recipe! http://smithsfoodanddrug.inspiredgathering.com/recipes/pumpkin-poke-cake
veenu says
Hey Jessica,
For the pumpkin poke cake does the condensed milk go on top of the baked cake or in the batter? The instructions has it it listed in the cake ingredients.
Thank You
Jessica says
It goes on top of the baked cake- once you poke holes into it.
Louise says
Jessica,
I love your site and your really awesome recipes and have no problems scrolling down and finding the printable recipe in its entirety with a picture. Appreciate the time and effort you spend so we can enjoy making such easy and delicious dishes. Have a blessed and happy Thanksgiving holiday weekend.
Michelle Stone says
What if you use the Spiced Cake flavor? Will that work?
Jessica says
Spice cake sounds amazing with this recipe!
Carol says
I bake scratch pumpkin pies so I don’t use pumpkin pie spice. I use individual spices and a bit more Eagle Brand Milk than called for.
This cake is wonderful! Tasted exactly like my pumpkin pie with whipped cream on top!
Alison says
Thanks so much Carol!
Shelva Belcher says
This cake was a big hit at a church pot-luck dinner. Many requests for the recipe! It is moist & delicious & so easy to make. Also, hubby really liked it & said it was a keeper. Thanks so much for a great new way to use pumpkin in the fall.