Name: 🍂 Pumpkin Poke Cake Recip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 box yellow cake mix (or spice cake for extra flavor); 1 cup pumpkin purée (not pumpkin pie filling); ½ cup vegetable oil; 3 large eggs; 1 teaspoon pumpkin pie spice; 1 can (14 oz) sweetened condensed milk; 1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream); ½ cup caramel sauce (plus extra for drizzling, optional); ½ cup chopped pecans (optional, or substitute toffee bits or crushed cookies)

Jump to Recipe

Here’s the deal: pumpkin poke cake is basically a magic trick in dessert form. You bake a cake, poke it like you’re stress-testing it, then drench it in sweet condensed milk until it becomes the fluffiest, creamiest, most fall-tastic treat ever. Slice into it and suddenly it’s a creamy, spiced dream topped with whipped clouds, caramel drizzle, and a crunch of pecans. It looks like you spent all day, but spoiler: you didn’t.

Why This Recipe is Awesome

It’s easy. Stir, poke, pour, chill. If you can handle those four verbs, you can nail this cake.
Fall in every bite. Pumpkin, warm spice, caramel, whipped topping… like eating a cozy sweater.
Feeds a crew. 9×13 pans are basically party-sized. But honestly? Keep half for yourself.
Gets better overnight. The longer it chills, the more decadent it becomes.
Flexible toppings. Pecans are great, but crushed cookies or candy bits also shine.
Pinterest-worthy. Caramel drizzle and whipped peaks make it look bakery-level fancy.

Ingredients You’ll Need

1 box yellow cake mix (or spice cake for extra pumpkin-spice energy)
1 cup pumpkin purée (Here’s a guide on the crucial difference between pumpkin purée and pie filling)
½ cup vegetable oil (for that moist, fluffy crumb)
3 large eggs (the glue of cake science)
1 teaspoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and clove)
1 can (14 oz) sweetened condensed milk (the silky, sweet soak)
1 tub whipped topping (Cool Whip or homemade whipped cream if you’re a whisk warrior)
Caramel sauce (optional, but really… not optional)
Chopped pecans (or another crunchy element for texture)

Pro tip: Always check your label—pure pumpkin only. Pie filling = too sweet, too spiced, too messy.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Don’t “forget and hope”—preheating means an evenly baked cake.
Mix batter. Combine cake mix, pumpkin purée, oil, eggs, and spice. Stir until smooth. Thick is normal.
Pour into greased 9×13 pan. Spread evenly with a spatula.
Bake 25–30 minutes. A toothpick should come out with a few moist crumbs. Not wet, not bone dry.
Cool 10 minutes. Warm is perfect for poking—hot burns, cold resists.
Poke with wooden spoon handle. Deep, inch-apart holes. Don’t be shy—go for it.
Pour condensed milk. Drizzle slowly into holes, then over the top. Tilt pan if needed.
Chill 2+ hours. Covered in the fridge, it soaks and transforms.
Frost. Spread whipped topping like a fluffy blanket. Add caramel drizzle and pecans.
Optional chill (1 more hour). This sets the topping and makes slicing cleaner.
Slice & serve. Add extra drizzle for drama (highly recommended).

Common Mistakes to Avoid

Skipping preheat. You’ll end up with weird textures and sad cake.
Using pumpkin pie filling. Overly sweet chaos in a can. Stick with purée.
Tiny poke holes. Don’t be timid. Big tunnels = dreamy soak.
Cutting warm. Warm poke cake is messy. Cold poke cake is glorious.
Skipping chill. If you don’t chill, your topping will slide around like an ice rink.
Overloading toppings. Keep it classy: caramel + crunch. Save gummy worms for dirt pudding.

Alternatives & Substitutions

Cake mix swap: Spice cake instead of yellow = double pumpkin spice vibes.
Frosting upgrade: A tangy cream cheese frosting is a fantastic alternative.
Nut-free crunch: Try gingersnaps, graham crackers, or crushed pretzels.
Vegan-friendly: Vegan cake mix + flax eggs + coconut whipped cream = plant-based perfection.
Boozy drizzle: Stir bourbon or rum into caramel for an adult twist.
Apple vibes: Sub pumpkin for applesauce, sprinkle cinnamon sugar, and call it orchard chic.

Can I Make It Ahead?

Yes, and you totally should. Pumpkin poke cake is one of those desserts that ages like fine wine (but much sweeter). Make it the night before: bake, poke, pour, chill. Frost just before serving. The soak has time to spread, the cake softens, and your future self will thank you for the foresight.

Tips That Actually Matter

Poke while warm. Warm cake = maximum soak absorption.
Condensed ≠ evaporated. They are not interchangeable. Don’t ruin your cake.
Keep it chilled. Cold cake = creamy texture + clean slices.
Toppings are customizable. Pecans, yes. Crushed candy bars, chocolate shavings, gingersnaps—also yes.

Easy Variations

Apple version: Use applesauce instead of pumpkin purée, add cinnamon. Cozy orchard vibes.
Chocolate pumpkin mashup: Sub chocolate cake mix. Rich, bold, slightly mysterious.
Thanksgiving glow-up: Top with crushed gingersnaps, candied pecans, or cinnamon sugar. Festive flair!
Mini poke cakes: Bake in cupcake tins, poke, and soak individually. Perfect for parties.

Storage & Serving

Fridge: Cover and refrigerate up to 3 days. Cake gets softer and creamier.
Freezer: Best to freeze unfrosted. Add topping after thawing for prettiest results.
Serving temp: Always serve cold. Chilled cake = refreshing, creamy, indulgent perfection.

FAQ (Frequently Asked Questions)

Do I really have to poke the cake?
Yes. Without pokes, you just made sheet cake. Delicious, but not the assignment.

Can I make this ahead of time?
Yep. In fact, please do. Overnight chilling = peak flavor.

What if I don’t like pumpkin?
First of all, who hurt you? But fine—use applesauce or mashed sweet potato.

Can I freeze it?
Yes, but freeze before frosting. Whipped topping doesn’t thaw gracefully.

Do I need condensed milk?
Yes. That’s the whole poke-cake magic. Evaporated won’t cut it.

Can I eat it warm?
You could, but it’s meant to be chilled. Patience = better cake.

How do I scale it up?
Two pans, not one giant dish. You want even soak distribution.

Final Thoughts

Pumpkin poke cake is low effort, high payoff, and unapologetically indulgent. It’s the dessert that says, “Yes, I care about fall flavors, but I also care about my free time.” With its creamy filling, fluffy topping, and caramel drizzle, it hits the sweet spot between casual potluck dessert and “wow, you baked this?” showpiece.

So go ahead—poke boldly, pour generously, and chill patiently. Your pumpkin poke cake will reward you with applause, requests for seconds, and maybe a fridge raid at midnight. And the best part? You get all the credit for very little effort.

🍂 Pumpkin Poke Cake Recip

Yield: 1 (9×13) cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Pumpkin Poke Cake is the ultimate fall dessert—moist, spiced pumpkin cake soaked with sweetened condensed milk, topped with whipped cream, caramel drizzle, and crunchy pecans. Easy to make, feeds a crowd, and gets even better the next day, this cake will be your new go-to autumn treat.

Ingredients

1 box yellow cake mix (or spice cake for extra flavor)
1 cup pumpkin purée (not pumpkin pie filling)
½ cup vegetable oil
3 large eggs
1 teaspoon pumpkin pie spice
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream)
½ cup caramel sauce (plus extra for drizzling, optional)
½ cup chopped pecans (optional, or substitute toffee bits or crushed cookies)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

In a large bowl, mix cake mix, pumpkin purée, vegetable oil, eggs, and pumpkin pie spice until smooth. Batter will be thick.

Spread batter evenly into the prepared pan. Bake 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.

Let cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake.

Slowly pour sweetened condensed milk over the warm cake, filling the holes and spreading across the surface.

Cover and refrigerate for at least 2 hours (overnight is best) to allow the cake to soak.

Spread whipped topping evenly over the chilled cake. Drizzle with caramel sauce and sprinkle pecans (or your chosen topping) over the top.

Slice, serve cold, and enjoy!

Notes

Make Ahead: This cake tastes even better the next day after the filling soaks in—perfect for parties or holidays.
No Nuts? Replace pecans with crushed gingersnaps, graham crackers, or toffee bits for crunch.
Common Mistake: Don’t use pumpkin pie filling—it’s pre-sweetened and overly spiced. Use pure pumpkin purée only.
Serving Tip: Serve chilled for the best texture. Warm slices will be messy and less flavorful.
Flavor Boost: Try spice cake mix instead of yellow for an even richer pumpkin spice vibe.