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 given their name, Poke Cake, because after the cake has been baked, holes are poked all through out the cake before adding some type of filling into the cake.
Ingredients needed to make Pumpkin Poke Cake recipe
This is what you will need to make Pumpkin Poke Cake:
- White cake mix
- Water
- Eggs
- Oil
- Pumpkin puree
- Pumpkin pie spice
- Baking soda
- Sweetened condensed milk
- Heavy whipping cream
- Brown sugar
- Vanilla
How to make Pumpkin Poke Cake
This is how to make Pumpkin Poke Cake:
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.