Description
Pumpkin Poke Cake is the ultimate fall dessert—soft, moist, and packed with pumpkin flavor. After baking, the cake is poked with holes and filled with sweetened condensed milk (or caramel), creating a rich and creamy bite in every slice.
Ingredients
- 1 box spice cake mix (or yellow cake mix + 2 tsp pumpkin pie spice)
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk or caramel sauce
- 1 tub (8 oz) whipped topping (Cool Whip) or cream cheese frosting
- Optional toppings: chopped pecans, crushed gingersnaps, or a sprinkle of cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice (if using yellow cake mix). Stir until smooth.
- Pour into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon.
- Pour sweetened condensed milk (or caramel sauce) over the cake, letting it seep into the holes. Spread evenly.
- Cool completely, then spread whipped topping or frosting over the cake.
- Garnish with nuts, cookies, or cinnamon. Slice and serve chilled or at room temperature.
Notes
- Chill the cake for at least 2–3 hours before serving for best flavor and texture.
- Try cream cheese frosting instead of whipped topping for a tangy twist.
- Swap the filling—use chocolate pudding, butterscotch, or even ganache for variety.
- Add crunch with toasted pecans, walnuts, or crushed cookies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes