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5 from 1 vote

Pumpkin Poke Cake

Pumpkin Poke Cake takes an ordinary cake mix and turns it into this deliciously festive treat filled with pumpkin, cinnamon, and nutmeg flavors.
Prep Time5 mins
Cook Time25 mins
Cool time30 mins
Total Time1 hr
Course: Cake, Dessert, poke cake, pumpkin
Cuisine: American
Keyword: dessert, poke cake, pumpkin poke cake
Servings: 15
Calories: 346kcal


  • 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


  • 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!


Serving: 16g | Calories: 346kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 349mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3065IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg