Pumpkin Poke Cake Recipe

You might also enjoy our pumpkin protein balls (gluten-free & vegan).

Table of Contents

• Why This Pumpkin Poke Cake Recipe Will Transform Your Dessert Routine
• Everything You Need for Pumpkin Poke Cake Recipe
• How To Make Pumpkin Poke Cake Recipe Step by Step
• Answers to Your Pumpkin Poke Cake Questions
• How to Store and Serve Pumpkin Poke Cake
• Expert Tips for Pumpkin Poke Cake Success

Why This Pumpkin Poke Cake Recipe Will Transform Your Dessert Routine

Kitchen ApplianceKitchenAid Artisan Stand Mixer

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Essential CookwarePyrex Glass Mixing Bowl Set

Durable and versatile mixing bowls for combining cake batter and other ingredients.

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• • Made with a boxed yellow cake mix, this recipe reduces prep time with just a few added ingredients for comfort-food perfection.
  • The holes poked into the warm cake create pockets of caramel and condensed milk, ensuring every slice is indulgently moist.
  • Simple carving and easy make-ahead options mean your Pumpkin Poke Cake offers an easy crowd-free zone in festive or social dining mixes!

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Pumpkin Poke Cake Recipe

A moist and flavorful pumpkin poke cake topped with whipped cream and caramel sauce, perfect for fall gatherings.

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Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 box yellow cake mix
• 3 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 teaspoon pumpkin pie spice
• 1 can sweetened condensed milk 14 oz
• 1 cup caramel sauce plus extra for topping
• 1 tub whipped topping 8 oz, thawed
• 1/2 cup crushed graham crackers or gingersnap cookies optional, for garnish

Method

 

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, eggs, pumpkin puree, water, vegetable oil, and pumpkin pie spice. Mix until smooth and well combined.
3. Pour the batter into the prepared baking dish and spread it evenly.
4. Bake the cake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool for about 10-15 minutes, but not completely.
6. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake, spacing them evenly.
7. In a small bowl, mix the sweetened condensed milk and 1 cup of caramel sauce together.
8. Pour the milk and caramel mixture over the cake, ensuring it seeps into the holes. Spread it evenly with a spatula if needed.
9. Cover the cake and refrigerate for at least 2 hours, or until fully chilled.
10. Once chilled, spread the whipped topping over the cake in an even layer.
11. Drizzle extra caramel sauce on top and sprinkle with crushed graham crackers or gingersnap cookies, if desired.
12. Slice and serve. Enjoy your pumpkin poke cake!

Notes

For extra flavor, try using spiced caramel sauce or adding a sprinkle of cinnamon on top.

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