Dreamy Fall Pumpkin Poke Cake Recipe: Cozy Sweet Bliss

Whipping up a delectable pumpkin poke cake always brings smiles to my kitchen.

Sweet autumn flavors dance through every delightful bite of this dessert.

Creamy pudding seeps into soft cake layers, creating magical moisture and depth.

Warm spices like cinnamon and nutmeg complement the rich pumpkin essence perfectly.

Seasonal comfort erupts in each forkful of this irresistible treat.

Simple ingredients combine to make something extraordinary that everyone will adore.

Fall baking reaches new heights with this crowd-pleasing masterpiece – you won’t be able to resist a second slice.

Why Pumpkin Poke Cake Wins Everyone Over

• Minimal effort required with box cake mix and simple add-ins, making this dessert perfect for busy home bakers who want maximum flavor with minimal work.
• Packed with warm pumpkin spices and rich caramel notes, this cake captures the essence of autumn in every delectable bite, ideal for family gatherings and holiday celebrations.
• Flexible recipe allows endless topping variations like nuts, toffee bits, or cinnamon sprinkles, letting bakers personalize their dessert and express culinary creativity.
• Can be prepared in advance and chilled for at least an hour, making it stress-free for entertaining and ensuring flavors meld beautifully before serving.

Pumpkin Poke Cake Ingredient Roundup

• Yellow Cake Mix: Provides the foundation for the moist, fluffy cake with classic sweet flavor.
• Pumpkin Puree: Adds rich autumn flavor and helps create a super moist texture.
• Pumpkin Pie Spice: Brings warm, traditional fall spice notes to the cake.

• Sweetened Condensed Milk, Caramel Sauce: Creates a rich, sweet layer that soaks deep into the cake, adding extra moisture and decadence.

• Whipped Topping, Cream Cheese Frosting: Provides a light, creamy finish to the cake.
• Chopped Pecans, Toffee Bits, Ground Cinnamon: Adds crunch, sweet caramel notes, and extra spice as decorative garnishes.

Quick Method for Pumpkin Poke Cake Success

Step 1: Prepare the Baking Canvas

Grab a rectangular baking pan and coat it thoroughly with nonstick cooking spray. Ensure every corner is covered to prevent any cake sticking nightmares.

Step 2: Create Cake Batter Magic

• Cake mix
• Pumpkin puree
• Eggs
• Vegetable oil
• Water
• Pumpkin pie spice

Blend all ingredients until smooth and velvety, creating a rich autumn-inspired batter.

Step 3: Bake to Perfection

Pour the batter into the prepared pan and slide it into a preheated oven. Bake until a toothpick emerges clean from the center, signaling cake doneness.

Step 4: Poke Hole Technique

Allow the cake to cool slightly. Grab a wooden spoon handle and create an army of holes across the cake’s surface, ensuring even coverage.

Step 5: Liquid Flavor Infusion

• Sweetened condensed milk
• Caramel sauce
• Dulce de leche

Carefully pour the chosen liquid, watching it seep into the cake’s hidden tunnels.

Step 6: Creamy Topping Application

Spread a generous layer of whipped cream or cream cheese frosting across the entire cake surface, creating a smooth blanket of deliciousness.

Step 7: Decadent Decorations

• Chopped pecans
• Toffee bits
• Ground cinnamon
• Caramel drizzle

Step 8: Chill and Serve

Refrigerate the cake for at least one hour, allowing flavors to meld and texture to set. Slice and serve this ultimate autumn dessert that’ll make taste buds dance.

Tips That Bring Out the Best in Pumpkin Poke Cake

• Boost Moisture Magic: Use room temperature ingredients to ensure a smoother, more even cake batter that absorbs liquid perfectly.
• Hole-Poking Pro Tip: Create holes gently and evenly across the cake for consistent flavor distribution and a beautiful soaking effect.
• Spice It Right: Enhance pumpkin flavor by adding extra ground cinnamon, nutmeg, or pumpkin pie spice to the cake mix for a more robust taste.
• Dairy-Free Swap: Replace sweetened condensed milk with coconut milk or almond milk caramel sauce for a lactose-free alternative that maintains moisture.
• Make-Ahead Magic: Prepare the cake a day in advance to allow flavors to meld and texture to become more decadent and rich.

Best Ways to Store and Reheat Pumpkin Poke Cake

• Store your pumpkin poke cake in an airtight container and keep it in the refrigerator for up to 4-5 days. Cover the cake tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. For best texture, let the cake sit at room temperature for 10-15 minutes before enjoying to soften the whipped topping.
• Always inspect the cake for any signs of spoilage like unusual odors or mold before consuming leftover slices.

Flavors That Pair with Pumpkin Poke Cake

• Pair this luscious pumpkin poke cake with a warm cup of spiced chai latte that echoes the cake's autumnal spices and creates a cozy flavor connection.
• Choose a sweet late-harvest Riesling with hints of honey and apricot that beautifully balances the cake's rich caramel and creamy texture.
• Serve alongside a craft bourbon with subtle caramel undertones that amplifies the cake's deep, warm flavor profile and provides a sophisticated drinking experience.
• Enjoy with a scoop of vanilla bean ice cream that cuts through the cake's sweetness and adds a refreshing, creamy counterpoint to each decadent bite.

Pumpkin Poke Cake Tweaks You Can Try

• Gluten-Free Pumpkin Poke Cake: Replace regular cake mix with a gluten-free cake mix, ensuring all ingredients are certified gluten-free for those with celiac disease or gluten sensitivity.
• Vegan Autumn Poke Cake: Swap traditional cake mix with a vegan cake mix, use coconut milk instead of sweetened condensed milk, and top with dairy-free whipped cream made from coconut or almond cream.
• Low-Sugar Pumpkin Poke Cake: Use a sugar-free cake mix, replace sweetened condensed milk with a sugar-free caramel sauce, and opt for a light whipped topping to reduce overall sugar content.
• Keto-Friendly Pumpkin Cake: Create a almond flour-based cake, use sugar-free caramel sauce, and top with a keto-friendly whipped cream made from heavy cream and sugar substitute.

Answers You’ll Want for Pumpkin Poke Cake

• Can I use homemade pumpkin puree instead of canned?

Yes, absolutely! Homemade pumpkin puree works perfectly. Just ensure it’s smooth and well-strained to avoid excess moisture in the cake.

• How do I know if the holes are deep enough for the sauce?

Create holes about halfway through the cake’s depth using a wooden spoon handle. You want them wide enough to let the sauce seep in but not so deep that the cake falls apart.

• What if I don't have sweetened condensed milk?

You can substitute with caramel sauce, dulce de leche, or even a mixture of heavy cream and sugar. Each will add a different but delicious moisture to the cake.

• Is this cake good for people who don't like strong pumpkin flavor?

Yes! The condensed milk and whipped topping help mellow the pumpkin taste, making it a crowd-pleaser even for those who aren’t big pumpkin fans.

Pumpkin Poke Cake Recipe

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4.9 from 14 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Smooth autumn flavors dance through this heavenly Pumpkin Poke Cake, infusing warm spices and rich caramel notes. Sweet layers of moist pumpkin goodness invite seasonal comfort that will charm family gatherings and delight dessert enthusiasts.

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Ingredients

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Main Ingredients:

• 1 box (432 g / 15.25 oz) yellow cake mix
• 1 can (425 g / 15 oz) pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• ⅓ cup vegetable oil

Spices and Flavor Enhancers:

• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground cinnamon (for dusting)

Pudding and Topping Ingredients:

• 1 box (96 g / 3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 container (250 g / 8 oz) whipped topping (Cool Whip or homemade whipped cream)
• ½ cup caramel sauce (optional)
• ½ cup chopped pecans or walnuts (optional)

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Instructions

1. Grease a rectangular baking pan thoroughly with nonstick cooking spray to ensure easy cake removal.
2. Prepare the cake mix according to package directions, carefully folding in pumpkin puree and warm autumn spices for enhanced flavor complexity.
3. Transfer the batter into the prepared pan, smoothing the surface evenly with a spatula to create a level base.
4. Bake in a preheated oven until the cake is golden brown and a testing skewer emerges cleanly from the center.
5. Allow the cake to cool for approximately 10-15 minutes, maintaining a warm temperature that facilitates sauce absorption.
6. Using the rounded end of a wooden spoon, methodically create uniform holes across the entire cake surface, ensuring consistent depth.
7. Gradually drizzle sweetened condensed milk or rich caramel sauce into each hole, watching it penetrate and moisturize the cake’s interior.
8. Carefully spread a thick layer of whipped cream or cream cheese frosting across the cake’s surface, covering the holes completely.
9. Enhance the presentation by sprinkling crushed pecans, toffee fragments, or a delicate dusting of ground cinnamon over the top.
10. Refrigerate the cake for a minimum of one hour to allow flavors to meld and texture to set, ensuring a sublime dessert experience.

Notes

• Enhance the pumpkin flavor by roasting fresh pumpkin puree instead of using canned for a more robust, authentic taste.
• Customize the cake’s moisture by experimenting with different liquid fillings like dulce de leche or maple syrup for unique flavor profiles.
• Make this dessert gluten-free by substituting the cake mix with almond flour or a gluten-free cake mix, ensuring everyone can enjoy this delectable treat.
• Reduce sugar content by using sugar-free condensed milk and a light whipped topping, making it more diet-friendly without compromising on deliciousness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 24 g
• Sodium: 250 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg